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Ginger Scallion Sauce

Gardening Guide: The Super Scrumptious Scallion Guide

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Ginger Scallion Sauce

By Norann Oleson

This sauce does double duty: it works as a dipping sauce for crusty bread or scallion pancakes, and you can cook with it, too! Keep a batch handy in your fridge for when you need to add a little extra zing to a dish!

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Ginger Scallion Sauce

Ginger Scallion Sauce

This sauce does double duty: it works as a dipping sauce for crusty bread or scallion pancakes, and you can cook with it, too! Keep a batch handy in your fridge for when you need to add a little extra zing to a dish!

  • Author: Norann Oleson
  • Prep Time: 15 minutes
  • Cook Time: 5 minutes
  • Total Time: 20 minutes
  • Yield: Makes 2 cups 1x
  • Category: Sides & Sauces

Ingredients

Scale
  • 1 cup vegetable oil, corn oil, peanut oil, or grapeseed oil (not olive oil—it’s smoke point is too low)
  • 3 cups scallions, finely chopped
  • 2 ounces fresh (only) ginger root (about the size of your palm), finely chopped
  • 2 garlic cloves, minced
  • 1/2 tablespoon kosher salt
  • 2 teaspoons sherry
  • 2 teaspoons light soy sauce

Instructions

  1. Scallions should be finely chopped. You can do this in a food processor—just make sure you don’t process them into a purée.
  2. Put chopped scallions into a deep pot that has a lid. This will prevent the oil from splattering when you get to a later step.
  3. If you need the food processor to help you chop the ginger, peel it and cut it into small pieces. Use the pulse setting to get the ginger to the right consistency.
  4. Add chopped ginger to the chopped scallions.
  5. Add in salt and minced garlic.
  6. In a separate pan, heat the oil just until it starts to smoke.
  7. Carefully pour the hot oil over the scallion/ginger/garlic mixture; it will sizzle. Cover if necessary.
  8. After the oil mixture has cooled slightly, add in the sherry and soy sauce and stir.
  9. Mixture will keep in the fridge for about two weeks.

Have you tried this recipe? Did you use it as a dip or as a seasoning? Please tell us how this recipe worked out for you.

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TABLE OF CONTENTS

  • Curator’s Corner
  • Introduction
  • Feature Articles

  • Types of Scallion Plants
  • A Word About Varieties of Scallion Plants
  • Choosing to Grow Scallions from Seeds or Seedlings
  • Growing Scallions in Open Land, in Containers, or in Raised Beds
  • Starting with the Right Soil for Your Scallion Plants
  • The Right Sunlight for Your Scallions
  • Should You Fertilize Your Scallion Plants?
  • How—and When—to Water Your Scallion Plants
  • How to Spot, Treat, and Prevent Scallion Diseases
  • What to Do About Pests that Can Harm Your Scallion Plants
  • The Right Way to Weed Your Scallion Garden
  • Essential Tools and Equipment for Growing Scallions
  • Plant Profiles

  • White Spear Bunching Scallions
  • Parade Scallions
  • Heshiko Scallions
  • Deep Purple Scallions
  • Evergreen Hardy White Scallions
  • Nabechan Scallions
  • Recipes

  • Onion and Scallion Tart
  • Classic Western Omelet with Scallions
  • Sour Cream & Scallion Biscuits
  • Corn Bread with Scallions
  • Sausage & Scallion Eggs to Go
  • Green Onion (Scallion) Oil
  • Ginger Scallion Sauce
  • Scallion Pancakes
  • Stir Fry Chicken with Scallions
  • Skillet Scallions
  • Additional Articles

  • Nutrition Facts about Scallions
  • Home Remedies & Health Benefits of Scallions
  • Resources about Scallions
  • Scallion Glossary
  • Related Articles

  • The Super Scrumptious Scallion Guide: All You Need to Know About Growing, Harvesting, Cooking, and Eating Delicious Scallions

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