PANTRYFLEX

blend · herb sauce

NATIONAL AWARD WINNERPrep 10 min

Gourdet Ginger-Scallion Sauce

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

Gregory Gourdet's Ginger Scallion Sauce, from the published recipe.

Ratio

Ratio by volume: Avocado Oil 120 ml, Fish Sauce 15 ml
Avocado Oil 120 mlFish Sauce 15 ml

Ingredients

  • Scallion — 2 cups sliced (120 g)
  • Ginger — 1/3 cup minced (50 g)
  • Garlic — 2 cloves
  • Salt — 1 tsp (6 g)
  • Avocado Oil — 1/2 cup (120 ml)
  • Fish Sauce — 1 Tbsp (15 ml)

Method

  1. This sauce needs a blender — the jar is for storing it, not making it.
  2. Combine measured ingredients and blend until smooth.
  3. Taste and adjust salt and acid.

Companion jar

Gourdet 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

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First run is small.

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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.

Adapted from a Gregory Gourdet recipe (Everyone / Gregory Gourdet).

More from this kitchen

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 — 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 Everyone / Gregory Gourdet (published as “Gourdet Ginger-Scallion Sauce”). Full citation lives in Provenance.

Companion jar