Scallion-Ginger Sauce

Name: Scallion-Ginger Sauce
Prep time: 10 min
Total time: 10 min
Yield: 480 ml
Cuisine: Asian
Ingredients: 346.5 ml Chicken Stock; 35 g Cilantro; 10 g Lemongrass; 6.5 ml Grapeseed Oil; 20 g Ginger; 25 g Scallion; 20 g Rock Sugar; 1 g Liquorice; 16.9 ml Fish Sauce

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

Scallion-Ginger from a starred kitchen.

Ratio

Chicken Stock 347 mlGrapeseed Oil 7 mlFish Sauce 17 ml

Ingredients

Chicken Stock — 346.5 ml
Cilantro — 35 g
Lemongrass — 10 g
Grapeseed Oil — 6.5 ml
Ginger — 20 g
Scallion — 25 g
Rock Sugar — 20 g
Liquorice — 1 g
Fish Sauce — 16.9 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.

Provenance

Vicky Lau works in Modern Cantonese / French at Tate Dining Room; credentials include Michelin 2* (Tate Dining Room, Hong Kong).

Adapted from a Vicky Lau recipe (Vicky Lau / Four Magazine (Tate blue lobster)).

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.

What do the quantities mean?

Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. On a jar, every sauce scales to the same fill height.

Where did this recipe come from?

Adapted from Vicky Lau / Four Magazine (Tate blue lobster) (published as “Scallion-Ginger Sauce”). Full citation lives in Provenance.