This Ginger Scallion Sauce is super easy to make and it takes any dish from blah to WOW in a matter of seconds! Once you realize how easy it is to make, you’ll be sure to keep it as a staple in your refrigerator. Try it on fish, chicken, pork, beef and vegetables.
At first glance of the recipe, you may think, “How is this healthy?” Well you’re not going to use a ton of it, just a tiny bit in recipes. And you do need some fat in your diet. Remember, I’m all about flavor and lightening up recipes. The beauty of this sauce is that you don’t need very much at all. Because it has so much of a flavor punch, you really only need a tablespoon to add pizzazz to a dish. When 1 T. is added to 0 point or low ww point dishes, it’s really the equivalent of adding 1 T. oil to the entire dish. That’s not much for an entire recipe and the flavor it provides is phenomenal. I really wish we could have, “smell,” buttons that you could click on for this one! If you’re trying it on individual servings, start with 1 t. first, you may find you don’t need that much.
Can you use olive oil?
For this recipe, you need an oil with a higher smoke point. Peanut, grapeseed, and corn oil all work well. Olive oil will not work.
What can you do with this Ginger Scallion Sauce?
The best thing about having this sauce in your refrigerator is that you can create a quick meal with it in no time! Cook up some chicken breasts, turkey, grill some steak – add a tablespoon of this sauce and, “Voila!” Dinner is done! No muss, no fuss!
Jazz up your recipes
Feel like one of your recipes is lacking in flavor? Add a tiny bit of this and be amazed!
Try it on:
- Roasted cauliflower
- Crispy Air fried Brussels Sprouts
- Roasted vegetables
- Drizzle 1 teaspoon of it on a salad as a dressing
How long can you keep it in the refrigerator?
You can keep this in the refrigerator about 2 weeks.
How to make Ginger Scallion Sauce in pictures:
Chop green onions into 1 inch pieces.
Add chopped onions to food processor and pulse.
Choose a piece of ginger that is about the size of your palm or use a food scale to weigh the ginger – about 2 oz.
Add green onions, ginger, garlic and salt to a large pot. Make sure it’s a large pot as the hot oil may splatter when you add it.
Use grapeseed oil, peanut oil or corn oil. Do not use olive oil – the smoking point is too low.
Heat the oil until it barely smokes.
Add the hot oil to the pot. Stand back, it will steam and sizzle.
Add sherry and soy sauce . Store in the refrigerator.
Try this Easy Ginger Scallion Sauce on top of my Cedar Plank Salmon instead of the aioli.
These Pan Seared Scallop Tacos are easy and quick to put together especially if you have the Ginger Scallion Sauce already in your fridge.
Easy Ginger Scallion Sauce
- 1 c. grapeseed oil or use peanut oil, corn oil Do not use olive oil, smoke point is not high enough
- 3 c. green onions about 1 inch pieces
- 2 oz. fresh ginger root if you can't weigh it, the piece will be about the size of the palm of your hand Do NOT use ground ginger, you definitely need fresh for this recipe.
- 2 garlic cloves minced
- 1/2 T. kosher salt yes, really 1/2 tablespoon
- 2 t. light soy sauce
- 2 t. sherry
- Chop/pulse green onions in the food processor until they are finely chopped (but not pureed).
- Place green onions in a large cooking pot (one you might use for spaghetti-you need a big pot so the oil doesn't splatter).
- Peel and cut ginger root into about 1 inch pieces. Place them in the food processor and pulse until finely chopped. Add them to the pot of onions.
- Add garlic and salt.
- In a separate small pan, heat oil until hot.
- When the mixture barely begin to smoke, carefully pour the hot oil into the cooking pot with the onion mixture and stand back. The mixture will sizzle and bubble. Allow to cool slightly, then add sherry and soy sauce. Mixture will keep about 2 weeks in the refrigerator.