Ginger Scallion Sauce

Why You’ll Love This Recipe

• Made with only a few pantry ingredients
• Bright, fresh flavor with a bold ginger kick
• Versatile—pairs well with rice, meat, noodles, and more
• Quick to prepare—ready in under 10 minutes
• Naturally vegan and gluten-free
• Great for meal prep—flavor improves as it sits
• Keeps well in the fridge for days
• Restaurant-style flavor at home
• No blender or food processor required
• A flavor-packed topping for simple meals

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Fresh ginger (peeled and finely minced or grated)
• Scallions (thinly sliced, green and white parts)
• Neutral oil (such as canola, grapeseed, or vegetable oil)
• Salt (to taste)
• Optional: sesame oil, soy sauce, rice vinegar, chili flakes

Directions

1. Prepare the aromatics: Finely mince or grate fresh ginger and thinly slice the scallions. Combine in a heatproof bowl.
2. Salt the mixture: Add salt to the ginger-scallion mixture and stir well to draw out moisture and enhance flavor.
3. Heat the oil: In a small saucepan, heat the neutral oil over medium-high heat until shimmering—about 1–2 minutes. It should be very hot but not smoking.
4. Sizzle: Carefully pour the hot oil over the ginger and scallions. It should sizzle immediately, releasing the aroma. Stir to combine.
5. Cool and store: Let the sauce cool slightly before using, or store in a sealed container in the refrigerator.

Servings and timing

Makes about 1 cup of sauce.
Prep Time: 5 minutes
Cook Time: 2 minutes
Total Time: About 7 minutes

Variations

• Spicy Version: Add chili oil or red pepper flakes to the ginger-scallion mix before pouring the oil.
• Umami Boost: Stir in a splash of soy sauce or a pinch of MSG for extra depth.
• Citrus Twist: Add a squeeze of lime or rice vinegar for brightness.
• Garlic Add-In: Include finely minced garlic for added punch.
• Sesame Flavor: Drizzle in a few drops of toasted sesame oil after the oil sizzle for nuttiness.
• Herb Infusion: Stir in chopped cilantro or Thai basil for a fresh twist.

Storage/Reheating

Store in an airtight jar or container in the refrigerator for up to 1 week.
For best flavor, let it sit for a few hours before using.
Do not freeze, as the texture of scallions and ginger may change.
Serve chilled, at room temperature, or slightly warmed.

FAQs

Is Ginger Scallion Sauce served hot or cold?

It can be served warm, room temperature, or cold—depending on the dish you’re pairing it with.

What oil should I use?

Use a neutral-flavored oil like canola, grapeseed, or vegetable oil. Avoid strong oils like olive oil.

Can I use a food processor?

Yes, you can pulse the ginger and scallions together, but chopping by hand gives a better texture.

How spicy is this sauce?

It’s not inherently spicy, but you can make it spicy by adding chili oil or flakes.

Is this sauce healthy?

It’s naturally low-carb, vegan, and gluten-free. It does contain oil, so use in moderation if needed.

Can I use garlic instead of ginger?

Garlic adds great flavor, but it’s best to use it with ginger rather than instead of.

What dishes pair well with it?

Try it with rice, noodles, grilled meats, tofu, dumplings, or poached chicken.

Can I make this in advance?

Yes, the flavor improves as it sits. Make it a few hours ahead for best results.

Does it keep well in the fridge?

Yes, store it for up to a week in an airtight container. Stir before using.

Can I reduce the oil?

You can slightly reduce the oil, but the hot oil is key to extracting flavor from the ginger and scallions.

Conclusion

Ginger Scallion Sauce is a must-have condiment for anyone who loves bold, savory, and aromatic flavors. It’s incredibly simple to make, yet adds restaurant-level depth to anything you drizzle it on. Whether you’re pairing it with a humble bowl of rice or using it to finish a beautifully cooked protein, this versatile sauce will quickly become a staple in your kitchen.

Ginger Scallion Sauce

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Ginger Scallion Sauce is a bold, aromatic Chinese condiment made with hot oil poured over fresh ginger and scallions. It’s quick to make and brings an instant flavor boost to rice, noodles, meats, and vegetables.

• Author: Laura
• Prep Time: 5 minutes
• Cook Time: 2 minutes
• Total Time: 7 minutes
• Yield: 1 cup
• Category: Condiment
• Method: Stovetop
• Cuisine: Chinese
• Diet: Vegan

Ingredients

• 1/2 cup fresh ginger, finely minced or grated
• 1 cup scallions, thinly sliced (green and white parts)
• 1/2 cup neutral oil (canola, grapeseed, or vegetable oil)
• 1 tsp salt (or to taste)
• Optional: 1/2 tsp sesame oil
• Optional: 1 tsp soy sauce
• Optional: 1 tsp rice vinegar
• Optional: 1/4 tsp red chili flakes

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Instructions

1. In a heatproof bowl, combine minced ginger and sliced scallions.
2. Stir in salt and any optional ingredients like chili flakes or soy sauce.
3. Heat the neutral oil in a small saucepan over medium-high heat until shimmering but not smoking (about 1–2 minutes).
4. Carefully pour the hot oil over the ginger-scallion mixture. It should sizzle immediately. Stir to combine.
5. Let the sauce cool slightly before using. Store in an airtight container in the refrigerator for up to 1 week.

Notes

• Use freshly grated ginger for the boldest flavor.
• For a nutty aroma, add sesame oil after the hot oil is poured.
• Allow the sauce to sit for a few hours before serving for deeper flavor.
• Stir before using if refrigerated, as oil may separate.
• This sauce is not meant to be frozen as the texture may change.

Nutrition

• Serving Size: 1 tablespoon
• Calories: 80
• Sugar: 0g
• Sodium: 150mg
• Fat: 9g
• Saturated Fat: 1g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 1g
• Fiber: 0g
• Protein: 0g
• Cholesterol: 0mg