From Daddy Lau (Made With Lau)'s kitchen · Made With Lau (independent / media kitchen), Los Angeles
blend · herb sauce
NATIONAL AWARD WINNERCantonese Ginger Scallion Sauce
From an award-winning kitchen
Ratio
Ingredients
- SCALLION60 g
- GINGER20 g
- SALT6 g
- VEG OIL120 ml
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
Cantonese home cook of the Made With Lau YouTube channel with son Randy Lau; James Beard Awards (media). Teaches Cantonese vegetable and sauce technique from a Los Angeles kitchen.
Originally published as Cantonese Ginger Scallion Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Made With Lau / Uyen / Lau family (published as “Cantonese Ginger Scallion Sauce”). Full citation lives in Provenance.