Dave Chang's Ginger-Scallion Sauce

We had left over Chicken from my Birthday dinner at Majordomo, but wanted more of the Ginger-Scallion Sauce served at the restaurant . We found this recipe for it in the Lucky Peach Cookbook.

Dave Chang's Ginger-Scallion Sauce

Lucky Peach

 

Makes about 1 cup

1¼ c     thinly sliced scallions

¼ c        finely minced fresh ginger

2 T        grapeseed or other neutral oil

1t           soy sauce

½t          sherry vinegar

½t          kosher salt

 

Mix together the scallions, ginger, oil, soy sauce, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 minutes of sitting, the ginger-scallion sauce is good from the minute it's stirred together up to a day or two in the fridge. Use as directed or apply as needed.