Ingredients Condiments Ginger-Scallion Sauce Be the first to rate & review! Pulsing fresh ginger and scallions in a food processor breaks them down into a fine mince, which allows them to gently cook in the hot peanut oil, mellowing their flavor without burning. By Mary-Frances Heck and Paige Grandjean Updated on March 1, 2020 Print Rate It Share Share Tweet Pin Email Active Time: 10 mins Total Time: 1 hrs 10 mins Yield: Makes 1 1/4 cups Ingredients 2/3 cup thinly sliced peeled fresh ginger 1 1/4 cups thinly sliced scallions, white and light green parts only 2 teaspoons kosher salt 1/2 cup peanut oil Directions Process ginger in a food processor until very finely chopped, about 30 seconds, stopping to scrape sides of bowl as needed. Add scallions and salt; pulse until scallions are finely chopped, about 10 pulses, stopping to scrape sides of bowl as needed. Transfer to a medium-size heatproof bowl. Heat peanut oil in a small saucepan over high until hot but not smoking, about 4 minutes. Carefully pour hot oil over ginger mixture (it will bubble up). Stir to combine. Let cool to room temperature, about 1 hour. Make Ahead Sauce can be kept covered in the refrigerator up to 1 week. Let stand at room temperature before serving. Rate it Print