Wednesday, February 15, 2012

Ginger Scallion Sauce


Is Pinterest designed for you to be lazy and not let your creative juices flow?  Sometimes it seems that way, because I am finding way too many food projects from other pinners I've been intrigued enough to try. Then I see they also have found the original idea somewhere else and have tried their own hands at it — all bringing me to this next food project, a fresh ginger and scallion sauce, which came from the fine folks over at Lottie + Doof.



Ingredients:
  • 2 bunches scallions rinsed, dried, and cut into 2 inch pieces
  • 2 ounces fresh ginger (or you can use dried), peeled and cut into chunks
  • 1 cup peanut oil
Preparation:
Toss scallions into a food processor and pulse until finely chopped and short of a puree. I could have chopped mine a little finer but my variation turned out just fine — you can't go wrong here. Place these in a heat proof bowl and add ginger to the processor, pulsing until finely chopped. Add ginger to scallions and season generously with salt (I used roughly 6 tablespoons, go for it). 

Heat the oil in a saucepan just short of smoking and very hot. Using pot holders and wearing long sleeves pour the hot oil gently over the greens. You will naturally hear popping and sizzling as the mixture is poured. I did not really have anything jump out and it did not make a big mess but I would do this step with arms extended and careful not to have pets or little ones standing around as a precautionary measure. Allow to cool and pour gently into mason jar (I added a red pepper to the jar just before sealing).

This sauce turned out fantastic and can be used on hot dogs, meats, pasta, and I cannot wait to scramble with eggs. Remember when you store this in the fridge it will congeal — just remember to take it out and let warm to room temperature before using.


A very easy food project that uses up fresh veggies and could have so many potential uses. What recipes would you incorporate this type of accompaniment into?  Do tell.

P.S. Did you know that scallions can regenerate themselves almost indefinitely if kept in water or shallow soil in a sunny window? Find out how over on 17Apart and you may never by green onions again.

 

P.P.S. Also, don't forget to enter The Newlywed Cookbook Giveaway as this ends on Saturday night at midnight.  Are you in?

E.A.T. local E.A.T. well

8 comments:

  1. This looks awesome! I swear I can taste it right now.

    ReplyDelete
    Replies
    1. Monica, we had it on some slow cooked ribs last night and it was over the top good. Wow!

      E.A.T.

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  2. 6 tablespoons of salt! I can't help but notice that they used just one tablespoon over at Lottie & Doof ... did you find it overly salty?

    I'm very intrigued to try this recipe!

    ReplyDelete
    Replies
    1. Sorry, to clarify I made two batches and I did use 2 1/2 to 3 tablespoons per batch of sea salt which is typically not as salty. I would love to know how yours turns out!

      E.A.T.

      Delete
  3. We have a peanut allergy in my house, could I use coconut oil instead?

    ReplyDelete
    Replies
    1. It would definitely give this more of an asian flavor. Although I have not tried it I am not sure how well coconut oil heats up. Peanut oil can get very hot with a low smoke point. I would ask you give it a try and report back I am now curious to know how this works!

      Thanks for stopping by!

      Delete
  4. You were saying to keep in the refrigerator and I was wondering if it can be stored on the shelf (once the jar is sealed) until you need it? Would love to make up a lot if it is as good as it sounds. :)

    ReplyDelete
    Replies
    1. Katherine I posted the recipe the way I came across it. I do some canning and am l a bit leery of canning without the final seal process. For this recipe I would recommend utilizing the fridge for this one. Thanks for stopping by!

      Delete

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