blend · herb sauce
NATIONAL AWARD WINNERPrep 10 minCantonese Ginger Scallion Sauce
Independent adaptation of a publicly published Made With Lau recipe. Not affiliated with, sponsored by, or endorsed by Made With Lau.
Daddy Lau (Made With Lau)'s Cantonese Ginger Scallion Sauce.
Ratio
Ingredients
- Scallion — 1 cup finely chopped (60 g)
- Ginger — 2 Tbsp minced (20 g)
- Salt — 1 tsp (6 g)
- Vegetable Oil — 1/2 cup hot (120 ml)
Method
- This sauce needs a blender — the jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Companion jar
Cantonese Ginger Scallion Sauce wants a blender — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
4 kitchens · 5 stars · 4 national awards
- Kyoto Ginger-Soy★ STARRED KITCHEN
- Coralbridge Ginger-Scallion Relish★ STARRED KITCHEN
- Pearlgate Garlic–fish ChutneyNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
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 Made With Lau / Uyen / Lau family (published as “Cantonese Ginger Scallion Sauce”). Full citation lives in Provenance.