From Gregory Gourdet's kitchen · Kann, Portland
blend · herb sauce
NATIONAL AWARD WINNERGourdet Ginger-Scallion Sauce
From an award-winning kitchen
Ratio
AVOCADO OIL 120FISH SAUCE 15
Ingredients
- SCALLION120 g
- GINGER50 g
- GARLIC10 g
- SALT6 g
- AVOCADO OIL120 ml
- FISH SAUCE15 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
Caribbean-American chef of Kann in Portland, Oregon; James Beard Best Chef: Northwest and Food & Wine Best New Chef. Haitian-rooted grilling and vegetable cookery.
Originally published as Gourdet 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 Everyone / Gregory Gourdet (published as “Gourdet Ginger-Scallion Sauce”). Full citation lives in Provenance.