blend · pan sauce
★ STARRED KITCHENPrep 10 minIronstreet Scallion-Ginger
Independent adaptation of a publicly published Vicky Lau recipe. Not affiliated with, sponsored by, or endorsed by Vicky Lau.
From a starred kitchen.
Ratio
Ingredients
- Chicken Stock — 350 g chicken stock
- Cilantro — 35 g coriander
- Lemongrass — 10 g lemongrass
- Grapeseed Oil — 6 g grapeseed
- Ginger — 20 g ginger
- Scallion — 25 g scallion
- Rock Sugar — 20 g rock sugar
- Liquorice — 1 g liquorice
- Fish Sauce — 20 g fish sauce
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.
Companion jar
Ironstreet Scallion-Ginger 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 · 4 stars · 4 national awards
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- Slateway Gurkensud★ STARRED KITCHEN
- Thorndock ScallionNATIONAL AWARD WINNER
- Midtown Buttermilk★★★ KITCHEN
First run is small.
Leave an email and we’ll hold a jar with its companions on it.
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.
More from this kitchenFAQ
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?
Amounts follow the published recipe in household units (with metric in parentheses). 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.