Ginger-Spring Onion Sauce

Name: Ginger-Spring Onion Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 2 cups (500 ml)
Cuisine: Asian
Ingredients: 50 g finely grated fresh ginger Ginger; 6 spring onions, finely sliced Scallion; 350 ml peanut or canola oil (near-smoking pour-over) Peanut Oil; 60–70 ml light soy, to taste Light Soy

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

Josh Niland's Ginger-Spring Onion Sauce, from the published recipe.

Ratio

Peanut Oil 350 mlLight Soy 65 ml

Ingredients

Ginger — 50 g finely grated fresh ginger
Scallion — 6 spring onions, finely sliced
Peanut Oil — 350 ml peanut or canola oil (near-smoking pour-over)
Light Soy — 60–70 ml light soy, to taste

Method

This sauce is cooked on the stove — the jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Provenance

Josh Niland — published sauce recipes in the PantryFlex catalog. James Beard Book of the Year 2020; AGFG 3-hat (Saint Peter).

Originally published as Ginger–Spring Onion Sauce.

Adapted from a Josh Niland recipe (Josh Niland / Hunter & Folk (Take One Fish)).

FAQ

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.

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 Josh Niland / Hunter & Folk (Take One Fish) (published as “Ginger–Spring Onion Sauce”). Full citation lives in Provenance.