Ginger Scallion Sauce

Posted by on Thursday May 27th, 2010 | Print

Ginger Scallion Sauce
Adapted from Momofuku

Read the original post here.

1 1/2 – 2 cups thinly sliced scallions (greens and whites; from 1 large bunches)
1⁄3 cup grated peeled fresh ginger (from about a 5-inch piece of fresh ginger)
1⁄4 cup grapeseed or other neutral oil
1 1⁄2 teaspoons soy sauce
3⁄4 teaspoons rice wine vinegar
3⁄4 teaspoon kosher salt, or more to taste

Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Let rest at least 15 or 20 minutes.

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