Black Pepper-Scallion Sauce

Name: Black Pepper-Scallion Sauce
Prep time: 5 min
Total time: 5 min
Yield: about ½ cup (140 ml)
Cuisine: Asian
Ingredients: 2 finely chopped (~2 Tbsp) (15 g) Scallion; 1 medium clove minced Garlic; 2 Tbsp (25 g) Sugar; 2 Tbsp black Chinkiang vinegar (30 ml) Balsamic; 1 1/2 Tbsp (22.5 ml) Soy Sauce; 1 Tbsp (15 ml) Sriracha; 1 Tbsp (15 ml) Vegetable Oil; 1 Tbsp toasted (15 ml) Sesame Oil; 1 Tbsp (15 ml) Chili Oil; 1 Tbsp freshly ground black (7 g) Pepper

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

NOODLE SAUCE · NOODLES & ROASTED VEGETABLES

A noodle sauce for noodles & roasted vegetables.

Joanne Chang's black pepper-scallion sauce for noodles.

On the jar

BLACK

Method: shake
Yield: about ½ cup
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Balsamic 30 mlSoy Sauce 23 mlSriracha 15 mlVegetable Oil 15 mlSesame Oil 15 mlChili Oil 15 ml

Ingredients

Scallion2 finely chopped (~2 Tbsp) (15 g)
Garlic1 medium clove minced
Sugar2 Tbsp (25 g)
Balsamic2 Tbsp black Chinkiang vinegar (30 ml)
Soy Sauce1 1/2 Tbsp (22.5 ml)
Sriracha1 Tbsp (15 ml)
Vegetable Oil1 Tbsp (15 ml)
Sesame Oil1 Tbsp toasted (15 ml)
Chili Oil1 Tbsp (15 ml)
Pepper1 Tbsp freshly ground black (7 g)

Where it sits

One of 117 hot sauces in the catalog, with 10 ingredients against a median of 7.

The acid here is balsamic. In this category chefs also reach for lime juice (19 recipes), rice vinegar (16), and cider vinegar (11).

The fat here is vegetable oil and sesame oil. In this category chefs also reach for olive oil (19 recipes) and grapeseed oil (6).

Method

Pour liquids to the printed fill-lines, bottom to top.
Add by count: 2½ SCALLIONS, 2½ CLOVES GARLIC.
Cap the jar and shake until emulsified.

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Companion jar

Black Pepper-Scallion Sauce wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

4 kitchens · 4 stars · 4 national awards

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Provenance

Taiwanese / Chinese-American baker-chef of Flour Bakery + Café and Myers + Chang in Boston; James Beard Outstanding Baker 2016. Pastry technique with Taiwanese and Chinese pantry notes at Myers + Chang.

Adapted from a Joanne Chang recipe (Myers+Chang / WBUR).

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 Myers+Chang / WBUR (published as “Black Pepper-Scallion Sauce”). Full citation lives in Provenance.

Companion jar