Ginger-Scallion Everything Sauce

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white pepper: White peppercorns are actually the same berry as black peppercorns but are processed differently. Whereas black pepper is made by harvesting and drying unripe pepper plant berries, white peppercorns are fully ripened berries that have been soaked in water, allowed to ferment, and then stripped of their outer skin before being dried. Removing the outer skin strips away a lot of volatile oils and aroma compounds, resulting in milder heat, and the fermentation gives it more floral flavor. White pepper adds a ton of complexity to this sauce, and we highly recommend tracking some down if you don’t already have it in your pantry. If you are unsuccessful in your white pepper hunt, you can make the sauce without it, but you will be sacrificing complexity and flavor. We won’t be mad, just disappointed.

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

Hide Annotation

white pepper: White peppercorns are actually the same berry as black peppercorns but are processed differently. Whereas black pepper is made by harvesting and drying unripe pepper plant berries, white peppercorns are fully ripened berries that have been soaked in water, allowed to ferment, and then stripped of their outer skin before being dried. Removing the outer skin strips away a lot of volatile oils and aroma compounds, resulting in milder heat, and the fermentation gives it more floral flavor. White pepper adds a ton of complexity to this sauce, and we highly recommend tracking some down if you don’t already have it in your pantry. If you are unsuccessful in your white pepper hunt, you can make the sauce without it, but you will be sacrificing complexity and flavor. We won’t be mad, just disappointed.

- 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.)

- 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.)