Ginger Scallion Sauce
By: Sheri Wetherell
Published: Friday, December 4, 2009 - 1:19am

Ingredients




2 1/2 cups thinly sliced scallions, both green and white parts
1/2 cup ginger, peeled and finely minced
1/4 cup grapeseed oil
1 1/2 teaspoons usukuchi (light soy sauce)
3/4 teaspoon sherry vinegar
3/4 teaspoon kosher salt

Preparation

1 Mix scallions, ginger, oil, soy sauce, vinegar and salt together in a bowl. Add more salt if necessary 2 Let sit for at least 15 minutes to bring out the full flavor. 3 May be stored in the refrigerator for up to 2 days

About


This recipe is adapted from one found in David Chang's Momofuku cookbook. It is used to season noodles, but is an excellent condiment or salad dressing.