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, beef, pork and vegetables. You’ll be amazed!
- 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.