Recipe

Ginger-Scallion Everything Sauce

by Sasha Marx

This simple-to-make ginger-scallion sauce, common in Chinese Hainan cuisine, is a great addition to your kitchen arsenal—and it’s good on everything. The sauce draws floral spice from a healthy amount of fresh ginger, which gets its kick from a compound called gingerol. Gingerol is far milder than the capsaicin in chiles. But when ginger is dried, that gingerol turns into shogaol, which is twice as spicy as gingerol. For that reason, I add a little ground ginger and white pepper (which contains the spicy compound piperine) to boost background heat. (Gingerol-purpose sauce?! These puns are writing themselves.) Traditionally this condiment is served with poached chicken or head-on salt and pepper shrimp (both fantastic dishes), but it goes well with pretty much anything. Toss it with hand-pulled (or store-bought) noodles as an alternative to chili oil vinaigrette or use it to dress grilled vegetables (bok choy!), meat, or fish. 

Learn more about the science of spiciness in our feature story, Hurts So Good.

Photography by Kevin White
Food Styling by Catrine Kelty

Yield
1 cup (256 grams)
Ingredients
85 g vegetable oil
85 g scallions, sliced thin
50 g finely chopped fresh ginger
10 g garlic (2 cloves), chopped fine
4 g ground white pepper
3 g kosher salt
1 g ground ginger
10 g soy sauce
8 g sherry vinegar
¼ cup plus 2 tablespoons vegetable oil
5  scallions, sliced thin
⅓ cup finely chopped fresh ginger
2  garlic cloves, chopped fine
2 teaspoons ground white pepper
1 teaspoon kosher salt
¼ teaspoon ground ginger
2 teaspoons soy sauce
2 teaspoons sherry vinegar
Essential Equipment
Instructions
    • 85 g vegetable oil
    • 85 g scallions, sliced thin
    • 50 g finely chopped fresh ginger
    • 10 g garlic (2 cloves), chopped fine
    • 4 g ground white pepper
    • 3 g kosher salt
    • 1 g ground ginger
    Heat oil in small saucepan over medium-high heat until shimmering. Meanwhile, toss scallions, fresh ginger, garlic, white pepper, salt, and ground ginger together in heatproof bowl. Pour hot oil into bowl and stir to combine.
    • 10 g soy sauce
    • 8 g sherry vinegar
    Stir in soy sauce and vinegar. Let stand for at least 15 minutes to allow flavors to meld. Transfer sauce to airtight container and refrigerate until ready to use. (This sauce can be refrigerated for up to 3 days.)
Instructions
    • ¼ cup plus 2 tablespoons vegetable oil
    • 5 scallions, sliced thin
    • ⅓ cup finely chopped fresh ginger
    • 2 garlic cloves, chopped fine
    • 2 teaspoons ground white pepper
    • 1 teaspoon kosher salt
    • ¼ teaspoon ground ginger
    Heat oil in small saucepan over medium-high heat until shimmering. Meanwhile, toss scallions, fresh ginger, garlic, white pepper, salt, and ground ginger together in heatproof bowl. Pour hot oil into bowl and stir to combine.
    • 2 teaspoons soy sauce
    • 2 teaspoons sherry vinegar
    Stir in soy sauce and vinegar. Let stand for at least 15 minutes to allow flavors to meld. Transfer sauce to airtight container and refrigerate until ready to use. (This sauce can be refrigerated for up to 3 days.)
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