Saturday, February 5, 2011

Ginger Scallion Sauce

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The ginger scallion sauce is one of the best sauces you can easily make at home. According to the founder of this recipe, Momofuku - a restaurant in NYC owned by David Chang, you will never go hungry if you have this in your fridge. It goes well with almost anything; noodles, rice, meat or seafood, you name it.

Personally, I like this with instant noodles, without the seasoning powder and/or the seemingly nefarious packet of oil. I cook the noodles in salted boiling water, drain them, and add a few tablespoonfuls of the sauce. Simple. Yet uncompromisingly delicious.

Recipe
from Momofuku by David Chang
makes about 3 cups

2.5 cups scallions, thinly sliced (greens and whites from 1 to 2 large bunches)
1/2 cup ginger, peeled and finely minced
1/4 cup grapeseed oil or other neutral oil (I used an extra light olive oil because that's what I have)
1.5 tsp light soy sauce or usukuchi
3/4 tsp sherry vinegar
3/4 tsp kosher salt, or more to taste


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- Mix together the scallions, ginger, oil, soy, vinegar, and salt in a bowl. Taste and check for salt, adding more if needed. Though it's best after 15 or 20 mins of sitting, 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 when needed.

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