Easy Homemade Ginger Scallion Sauce
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!
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
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.
- 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.
Tried this recipe?Let us know how it was!