Ginger-Scallion Sauce

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.

Active Time:
10 mins
Total Time:
1 hrs 10 mins
Makes 1 1/4 cups


  • 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


  1. 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.

  2. 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.

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