The beauty of this easy homemade Ginger Scallion Sauce lies in its simplicity. The ginger brings warmth and zest, while scallions add a mild oniony brightness. The sesame oil ties everything together with its nutty richness, creating a balanced flavour that enhances almost any dish.
It is the perfect companion to roasted duck, steamed vegetables, or rice. Quick, easy, and utterly delicious—this sauce transforms any dish into something extraordinary!
It is proof that the simplest recipes can often be the most impactful.
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Ingredients
- Avocado oil
- Fresh ginger
- Green onions/scallions
- Salt
- Sesame oil
Instructions
Prep ingredients in advance, this recipe comes together in just minutes.
Heat the Oil
Heat the avocado oil in an 8-inch skillet over medium-high heat until the oil starts to shimmer, between 350°F and 400°F. To test the oil’s readiness, add a small piece of green onion to the skillet—if it sizzles immediately, the oil is hot enough.
Cook the Ginger and Green Onions
Carefully add the grated ginger to the hot oil (caution: the oil will splash) and cook for 15 seconds. Then, add the minced green onions and cook for 30 seconds.
Season the Sauce
Turn the burner to medium heat and stir in the salt and sesame oil until well combined. Transfer the sauce to a small bowl.
Serve
Use this sauce as a vibrant accompaniment to Peking duck or drizzle it over steamed vegetables for a flavour boost.
Watch How This Ginger Scallion Sauce was Made in this video for This Crispy Roasted Duck
This delicious ginger scallion sauce recipe was served with Crispy Roasted Duck (Peking Style), pancakes, hoisin sauce, and fresh matchstick veggies. The sauce was also served over top sautéed bok choy and Chinese broccoli.
Difference Between Scallions and Green Onions
Scallions and green onions are the same—mild and perfect for most recipes. Spring onions, however, are more mature, with a stronger flavour and have a small bulb at the base.
For this ginger scallion sauce, scallions/green onions are ideal for their mild flavour, spring onions may overpower the ginger!
Pro Tips for Perfect Ginger-Scallion
- Grating Ginger: Use a microplane for finely grated ginger, which ensures it blends smoothly into the sauce without large chunks.
- Minced Scallions: Mince both the green and white parts of the scallions finely for even cooking and a balanced texture.
- Oil Choice: Avocado oil is ideal for its neutral flavour and high smoke point, but other neutral cooking oil like vegetable oil or grapeseed oil work as substitutes. Avoid olive oil, as its flavour can compete with the aromatics.
- Oil Temperature: Ensure the oil is hot enough to sizzle but not so hot that it smokes excessively. This helps release the aromatics without burning them.
Make-Ahead and Storage Tips
- Storage Double the Batch: This sauce is so versatile, you will want to make extra! Double the recipe and store leftovers in a sealed container in the refrigerator for up to 3 days.
- How to Reheat: Warm the sauce gently in the microwave in a heatproof bowl or over low heat in a small saucepan. Be careful not to overheat, as the sesame oil can lose its aroma.
Ways to Use Ginger Scallion Sauce
This versatile sauce will be one of your new favourite condiments! It is traditionally served with Chinese poached chicken and Hainanese chicken rice, but here are a few other delicious options:
- Roasted Meats: Besides roasted duck, try drizzling it over chicken, pork belly, or even steak for a savoury boost.
- Seafood: Pair it with steamed fish, grilled shrimp, or seared scallops to highlight their natural flavours.
- Noodle Dishes: Toss it with cooked rice noodles for a quick, aromatic side dish or main course. Add a splash of soy sauce for extra umami.
- Rice Bowls: Spoon it over plain rice or fried rice for an instant upgrade. Add some roasted veggies or a fried egg for a satisfying meal.
- Vegetables: Use it as a finishing touch for steamed Chinese broccoli, green beans, bok choy, asparagus or a vegetable stir fry.
- Dim Sum: Serve it as a dipping sauce for dumplings, buns, or spring rolls.
Enhancements and Variations
Take this recipe to the next level with these ideas:
- Spicy Kick: Add a teaspoon of chili oil, fresh chilies or a pinch of red pepper flakes for some heat.
- Citrus Twist: Stir in a splash of lime or lemon juice for brightness.
- Soy Boost: Mix in a teaspoon of light soy sauce for added depth and saltiness.
- Garlic Upgrade: Add finely minced garlic to the hot oil along with the ginger for an extra layer of flavour.
📖 Recipe
Easy Homemade Ginger Scallion Sauce
Ingredients
- ½ cup avocado oil
- 2 tablespoons finely grated fresh ginger
- 6 green onions/scallions about 1 cup, finely minced (use both greens and whites)
- ½ teaspoon salt
- 1 tablespoon sesame oil
Instructions
- Prep ingredients in advance, this recipe comes together in just minutes.
- Heat the Oil: Heat the avocado oil in an 8-inch skillet over medium-high heat until the oil starts to shimmer, between 350°F and 400°F. To test the oil’s readiness, add a small piece of green onion to the skillet—if it sizzles immediately, the oil is hot enough.
- Cook the Ginger and Green Onions: Carefully add the grated ginger to the hot oil (caution: the oil will splash) and cook for 15 seconds. Then, add the minced green onions and cook for 30 seconds.
- Season the Sauce: Turn the burner to medium heat and stir in the salt and sesame oil until well combined. Transfer the sauce to a small bowl.
- Serve: Use this sauce as a vibrant accompaniment to Peking duck or drizzle it over steamed vegetables for a flavour boost.
- Rate this Recipe: If you make this, please leave a review letting us know how it was! Each review helps so much! Thank you!
Video
Notes
- Grating Ginger: Use a microplane for finely grated ginger, which ensures it blends smoothly into the sauce without large chunks.
- Minced Scallions: Mince both the green and white parts of the scallions finely for even cooking and a balanced texture.
- Oil Choice: Avocado oil is ideal for its neutral flavour and high smoke point, but other neutral cooking oil like vegetable oil or grapeseed oil work as substitutes. Avoid olive oil, as its flavour can compete with the aromatics.
- Oil Temperature: Ensure the oil is hot enough to sizzle but not so hot that it smokes excessively. This helps release the aromatics without burning them.
- Storage Double the Batch: This sauce is so versatile, you will want to make extra! Double the recipe and store leftovers in a sealed container in the refrigerator for up to 3 days.
- How to Reheat: Warm the sauce gently in the microwave in a heatproof bowl or over low heat in a small saucepan. Be careful not to overheat, as the sesame oil can lose its aroma.
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