PANTRYFLEX

shake · pan sauce

NATIONAL AWARD WINNERPrep 5 min

Thorndock Scallion

Independent adaptation of a publicly published Andy Baraghani recipe. Not affiliated with, sponsored by, or endorsed by Andy Baraghani.

A quick pan finish for steak and poultry.

Ratio

Ratio by volume: Rice Vinegar 10 ml, Soy Sauce 5 ml
Rice Vinegar 10 mlSoy Sauce 5 ml

Ingredients

  • Scallion — 4 scallions, thinly sliced
  • Sesame Seed — 1 Tbsp sesame seeds (9 g)
  • Rice Vinegar — 2 tsp rice vinegar (10 ml)
  • Soy Sauce — 1 tsp soy sauce (5 ml)
  • Sugar — pinch sugar (1 g)
  • Salt — salt
  • Pepper — pepper

Method

  1. Pour to the lines in order (bottom → top): Rice Vinegar, Soy Sauce.
  2. Add finishing notes: Scallion, Sesame Seed, Sugar, Salt, Pepper.
  3. Cap the jar and shake until emulsified.

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You found this recipe once. On a PantryFlex jar it’s printed in glass — pour your pantry to the line, shake, done. No phone propped at the stove.

3 kitchens · 1 star · 3 national awards

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Provenance

Andy Baraghani is a cookbook author working in Iranian-American / contemporary; recognized with James Beard Book Award: General 2023 (The Cook You Want to Be).

Originally published as Scallion Sauce.

Adapted from a Andy Baraghani recipe (Andy Baraghani / National Post (Jammy Egg and Scallion Sandwiches)).

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FAQ

Can this go in a shake jar?

Yes. Its liquids pour to printed fill-lines, so it can be one of the sauces on a PantryFlex jar.

What do the quantities mean?

Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Andy Baraghani / National Post (Jammy Egg and Scallion Sandwiches) (published as “Scallion Sauce”). Full citation lives in Provenance.

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