Thursday, February 17, 2011

Momofuku Ginger Scallion Sauce



This ginger scallion sauce from the Momofuku cookbook, a great cookbook, is so versatile that you'll use it in everything -- on noodles, vegetables, soup, foods hot and cold.  I teach an Asian cooking class, and this is going on the list to make!

Ginger Scallion Sauce
Makes about 3 cups
2½ cups thinly sliced scallions (greens and whites; from 1 to 2 large bunches)
½ cup finely minced peeled fresh ginger
¼ cup grapeseed or other neutral oil
1½ tsp usukuchi (light soy sauce)
¾ tsp sherry vinegar
¾ tsp kosher salt, or more to taste
Mix all the ingredients together and let sit for 15-20 minutes before using. It’ll keep in the fridge for about a week.

4 comments:

Melissa @IWasBornToCook said...

This looks really good. Easy too!

Table Talk said...

I have made this, and agree; this stuff is addicting, and may be used in so many ways.
Glad to see you are putting your Christmas gift (the book) to good use!

Melanie said...

This sauce would be perfect with the most recent Daring Cooks challenge: soba noodles! I still have an extra pack of noodles, so I know what I'll be making next week for lunches. Thank you!

Aggie said...

I would love this on some noodles!! Looks amazing!