Ginger Scallion Sauce

Name: Ginger Scallion Sauce
Prep time: 10 min
Total time: 10 min
Yield: about 2 cups (480 ml)
Cuisine: Asian
Ingredients: 1½ cups (347 ml) Chicken Stock; about ¾ bunch (35 g) Cilantro; about ½ stalk (10 g) Lemongrass; about 1½ tsp (7 ml) Grapeseed Oil; 20 g Ginger; about 1½ scallions (25 g) Scallion; 20 g Rock Sugar; 1 g Liquorice; about 1 Tbsp (17 ml) Fish Sauce

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

FINISHING SAUCE · LOBSTER & STEAMED FISH

In the published recipe, this is the finishing sauce for blue lobster.

Vicky Lau's ginger-scallion sauce for lobster.

On the jar

SCALLION-GIN

Method: blend
Yield: about 2 cups
Ingredients: 9

Blender sauce. Cook from the recipe

Ratio

Chicken Stock 347 mlGrapeseed Oil 7 mlFish Sauce 17 ml

Ingredients

Chicken Stock1½ cups (347 ml)
Cilantroabout ¾ bunch (35 g)
Lemongrassabout ½ stalk (10 g)
Grapeseed Oilabout 1½ tsp (7 ml)
Ginger20 g
Scallionabout 1½ scallions (25 g)
Rock Sugar20 g
Liquorice1 g
Fish Sauceabout 1 Tbsp (17 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.

Get Ginger Scallion Sauce + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

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:

4 kitchens · 3 stars · 5 national awards

Rice Wine Pan SauceNATIONAL AWARD WINNEROn the jar: SHAKING BEEF
Kung Pao SauceNATIONAL AWARD WINNEROn the jar: KUNG PAO
Pad See Ew SauceNATIONAL AWARD WINNEROn the jar: PAD SEE
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

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

Originally published as Scallion-Ginger Sauce.

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

Companion jar