How long will the sauce last?

Stored in a covered container or a clean jar in the fridge, the oil will last for 3 weeks.

Is there a way to make this vegan?

Yes! Just replace the soy sauce with tamari.

Do I have to use fresh ginger?

I really would recommend fresh ginger for this recipe, but you could use a good quality ginger paste or crushed ginger you can find in a jar in its place if you can't find any. It won't taste as fresh, but it will still be good.

Speedy Ginger and Scallion Sauce (4 Ingredients)

Description

Having a jar of this four ingredient ginger and scallion sauce in the fridge is the best shortcut to a delicious dish. Drizzle over grilled chicken or veggies, toss through noodles, and rice, turn it into a bread dipping oil or use as a topper for dips or as a salad dressing. It’s versatile, quick, easy and super moreish.

Ingredients

Units Scale

50g/2oz fresh ginger
6 scallions
1 tablespoon soy sauce
1 teaspoon salt
1 cup sunflower oil (or another neutral-tasting oil like avocado, rapeseed, canola or vegetable oil)

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Instructions

Prepare the ginger. Start by peeling and chopping the ginger. You can grate the ginger if you like, but I quite enjoy the little chunks of ginger in this oil so prefer to chop it. It’s up to you! PRO TIP: Use a small spoon to peel away the skin of the ginger – it’s a lot easier than trying to cut the skin off, and you don’t lose any ginger doing it this way. Whenever I try to do it with a knife I end up wasting so much! Slice the peeled ginger into very small cubes, then pop into a small heatproof bowl.
Prepare the scallions. Separate the white part from the green part of the 6 scallions. Slice each part finely and place the white parts in the bowl with the chopped ginger. Set the green parts aside for now. Add 1 tablespoon of soy sauce and 1 teaspoon of salt to the bowl and give it a mix.
Heat the oil. Add 1 cup of sunflower oil to a small pot over medium heat. Heat it for about 3 minutes. You can check it’s hot enough by putting the handle of a wooden spoon or one end of a chopstick into the oil – when the oil bubbles up vigorously around it, it’s hot enough and ready.
Combine oil with ginger and scallions. CAREFULLY pour the oil into the bowl with the ginger and scallions. You’ll hear lots of lovely sizzling when this happens! Let the oil sit for 10 minutes, then add the set-aside green parts of the scallions and mix through. Transfer to clean jars and store in the fridge.

Notes

STORAGE INSTRUCTIONS: The sauce will last up to three weeks in the fridge in a jar or sealed container – my biggest tip to help it last longer is to ALWAYS use a clean spoon when you’re getting any out. This will help stop cross-contamination

SERVING SUGGESTIONS: Drizzle it on top of your favourite dip (it’s great with edamame hummus or on top of labneh), spoon it on top of chicken poke bowls, sticky Korean style lettuce wraps or this one pot ginger chilli chicken orzo or use it as a bread dipping oil for soft flatbreads, garlic naan or focaccia, or simply spoon it on top of steamed rice.

Prep Time: 10
Cook Time: 2
Category: sauces
Method: stove top
Cuisine: asian

Nutrition

Serving Size: 2 tablespoons
Calories: 199
Sugar: 0.3g
Sodium: 277.1mg
Fat: 21.9g
Saturated Fat: 2.8g
Unsaturated Fat: 18g
Trans Fat: 0g
Carbohydrates: 1.3g
Fiber: 0.2g
Protein: 0.2g
Cholesterol: 0mg

Keywords: scallion oil, ginger oil