Ginger Scallion Sauce

Delicious on many things, this Asian-inspired recipe can serve as a marinade, a dipping sauce, or as a dressing for cooked rice, noodles, or meat. If you plan to use the recipe immediately, skip the canning step.


  • 4-5 half-pint canning jars
  • 9-10 fresh scallions green and white parts, sliced paper thin (about 3 cups)
  • 1 ⁄2 cup sunflower oil
  • 1 ⁄2 cup toasted sesame oil
  • 1 ⁄4 cup finely grated fresh ginger
  • 1 ⁄4 cup rice wine vinegar
  • 1 ⁄4 cup soy sauce
  • 1 teaspoon kosher salt


  1. Prepare your boiling-water-bath canning equipment, and have your jars sterilized and ready.
  2. Add scallions to a large, heatproof metal bowl. In a small saucepan over medium heat, warm oils until they just start to pop; pour over scallions. Set mixture aside to marinate and cool, 45 to 60 minutes.
  3. In a medium pot over medium-high heat, bring the ginger, vinegar, soy sauce, and salt to a boil, stirring often to prevent sticking. Stir in scallion mixture and boil for 1 minute. Remove from the heat and carefully ladle or pour hot sauce into hot, sterilized jars, leaving 1⁄4 inch of headspace. Gently tap the jars to remove air bubbles. Wipe rim of each jar carefully with a clean towel to ensure a good seal, and carefully place the lids and rims on jars.
  4. Follow your boiling-water-bath canning process and process for 15 minutes.