Simple Ginger Scallion Sauce Recipe
This simple ginger scallion sauce recipe is a quick and flavor-packed way to elevate simple meals. It comes together in minutes and brings bold, aromatic flavor to rice, noodles, veggies, grilled meats, and more.
Want more simple sauces? Try my Teriyaki Marinade, Stone Ground Mustard Sauce, Chicago Mild Sauce, or Garlic Butter Medallions.
Introduction
I’m a big believer in preparing meals that nourish, even when time is tight. This ginger scallion sauce is one of those back-pocket recipes I turn to on busy days. It takes just a few ingredients and only minutes to make, but it instantly transforms plain rice or noodles into something crave-worthy.
Traditionally this simple sauce is made with scallions and fresh ginger drenched in hot oil. I’ve taken that classic and added a few tweaks — like liquid aminos and a touch of honey — that make it even more versatile in my kitchen. If you’ve never made ginger scallion sauce before, you’re in for a treat. And if you like to treat yourself, you might also enjoy my balsamic mustard dressing recipe — it’s another easy homemade favorite worth keeping in your rotation.
This is one of the many recipes featured in my homemade condiment recipes, a growing collection of dressings and condiments made in a home kitchen.
Why This Recipe Works
- It’s incredibly fast to make and comes together in under 10 minutes without sacrificing flavor.
- The prep is minimal with just a light simmer and a quick chop of fresh ingredients.
- It’s highly versatile and works as a dip, drizzle, or stir-fry sauce across many meals. It’s as easy and adaptable as my vegan honey mustard dressing recipe.
- The flavor is bold and fresh with spicy ginger, fragrant scallions, and a balanced sweet-salty profile.
- It fits many diets since it’s naturally gluten-free, dairy-free, and easy to make vegan.
Ingredients For Ginger Scallion Sauce
Let’s take a look at the essential ingredients that make this sauce shine.
- Raw ginger: Ground ginger works in a pinch, but to capture the full, slightly spicy bite this ingredient is known for, fresh ginger is the way to go.
- Liquid aminos: I always reach for this instead of soy sauce — it offers a richer umami flavor and is a healthier alternative.
- Honey: This ingredient is optional, but I highly recommend adding it. It brings just the right balance to the salt and spice in the sauce.
See recipe card below for full information on ingredients and quantities.
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Variations or Substitutions
- Use a different oil like avocado or peanut if you prefer something neutral or nutty.
- Make it vegan-friendly by swapping vegetable broth for chicken broth and skipping the honey.
- Swap the umami source with tamari, soy sauce, or coconut aminos if liquid aminos aren’t available.
- Add heat if desired using chili oil, crushed red pepper flakes, or fresh chiles.
- Boost the flavor depth with a splash of rice vinegar or a touch of fish sauce.
How To Make Ginger Scallion Sauce
Gather your ingredients and follow these simple steps.
Step 1: Place chopped scallions and grated ginger in a small bowl.
Step 2: Heat the olive oil and chicken broth in a small saucepan until it reaches a light simmer, then immediately remove from heat.
Step 3: Stir the liquid aminos and honey into the saucepan.
Step 4: Pour the heated mixture over the scallions and ginger, stir well to combine, and serve as a dipping sauce or drizzled over a dish.
Recipe FAQs
It has a bold, fresh flavor — savory, aromatic, slightly spicy from the ginger, and lightly sweet if honey is added.
Yes, you can use dried ginger in a pinch, but fresh raw ginger is strongly recommended. It brings a brighter, more vibrant flavor to the sauce that dried ginger simply can’t match.
Store in an airtight container in the fridge for up to 5 days.
It can be! Just use vegetable broth and skip the optional honey (or use a plant-based alternative). If you’re looking for vegan condiments, try my vegan Italian dressing.
Serve
This sauce works beautifully with so many meals. It’s a delicious topping for grilled chicken, pork, or fish. And it’s great when used to sauté vegetables or even baste a whole chicken — it’s that good.
I often spoon it over rice noodles or plain white rice and call it dinner. It’s a perfect companion for potstickers or dumplings, and it shines in stir-frys and rice bowls. There’s a recipe for spicy peanut dressing on the blog that makes a bold drizzle for stir-frys and rice bowls as well.
Expert Tips
- Adjust to taste: Customize the amount of honey and liquid aminos to suit your preferred sweetness and saltiness.
- Great for dipping: Use it as a dip for dumplings, grilled meats, or fresh spring rolls.
- Storage tip: Keep leftovers in the fridge for up to 5 days.
- Avoid overcooking: Don’t overheat the oil — especially olive oil — as it can scorch and turn bitter.
Ginger Scallion Sauce Recipe
Ingredients
- 3 large scallions chopped
- 2 tablespoons grated ginger
- 1/4 cup extra virgin olive oil
- 1/4 cup chicken broth
- 2 tablespoons liquid aminos
- 1 teaspoon honey
Instructions
- Combine scallions and ginger: Place the chopped scallions and grated ginger in a small bowl.
- Simmer the liquids: Heat the olive oil and chicken broth in a small saucepan to a light simmer.
- Remove from heat: Once simmering, immediately remove the pan from the heat.
- Add amino acids and honey: Stir the amino acids and honey into the saucepan.
- Mix together: Pour the heated mixture over the scallions and ginger. Stir to combine.
- Serve: Stir together well and serve as a dipping sauce for your desired dish.
Notes
- Customize the flavor: Adjust the amount of honey and amino acids to suit your preferred sweetness and saltiness levels.
- Serving suggestion: This sauce is great on meats, rice, and vegetables, or as a dip for dumplings.
- Storage tip: Store leftover ginger scallion sauce in an airtight container in the refrigerator for up to 5 days.
This ginger scallion sauce is fresh, vibrant, and packed with bold flavor. It’s the perfect way to add a delicious kick to noodles, potstickers, rice, grilled meats, and more. If you try this recipe, I’d love to hear what you think. Be sure to leave a review and let me know how it turned out for you. If you have any questions, feel free to ask in the comments — I’m happy to help!