Ginger Scallion Sauce

Name: Ginger Scallion Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 1¼ cups (300 ml)
Cuisine: Asian
Ingredients: 2 cups sliced (120 g) Scallion; 1/3 cup minced (50 g) Ginger; 2 cloves Garlic; 1 tsp (6 g) Salt; 1/2 cup (120 ml) Avocado Oil; 1 Tbsp (15 ml) Fish Sauce

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

CONDIMENT · ROAST CHICKEN, RICE & GREENS

A condiment for roast chicken, rice & greens.

Gregory Gourdet's ginger scallion sauce for roast chicken.

On the jar

GINGER

Method: blend
Yield: about 1¼ cups
Ingredients: 6

Blender sauce. Cook from the recipe

Ratio

Avocado Oil 120 mlFish Sauce 15 ml

Ingredients

Scallion2 cups sliced (120 g)
Ginger1/3 cup minced (50 g)
Garlic2 cloves
Salt1 tsp (6 g)
Avocado Oil1/2 cup (120 ml)
Fish Sauce1 Tbsp (15 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.

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Companion jar

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:

2 kitchens · 3 stars · 2 national awards

Vietnamese Chile-Lime SauceNATIONAL AWARD WINNEROn the jar: VIETNAMESE-S
Nuoc Cham Dipping SauceNATIONAL AWARD WINNEROn the jar: CLASSIC NUOC
Ginger-Lime VinaigretteNATIONAL AWARD WINNEROn the jar: GINGER-LIME
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

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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.

Originally published as Gourdet Ginger-Scallion Sauce.

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

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

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

Companion jar