From Joanne Chang's kitchen · Flour Bakery + Café, Boston
blend · herb sauce
NATIONAL AWARD WINNERSumacstreet Ginger-Scallion
From a national-award-winning chef
Ratio
VEG OIL 120
Ingredients
- SCALLION120 g
- GINGER40 g
- SALT9 g
- VEG OIL120 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
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.
Originally published as 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 Myers+Chang / Flour cookbook family (published as “Ginger-Scallion Sauce”). Full citation lives in Provenance.