Ginger Scallion Oil (Francis Lam) Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 56g ginger (about a 3-inch piece), peeled and cut into 1/2-inch chunks
113g green onions (1 large or 2 small bunches), sliced finely
2 teaspoons sea salt, plus more to taste
1 cup peanut oil
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Directions: |
Directions:Place the ginger in the bowl of a food processor and process until the ginger is finely minced but not mushy. Scrape it into a large mason jar (big is necessary: it will bubble up like lava). Scrape the green onions into the bowl with the ginger.
As Francis says, “Salt the ginger and onions like they called your mother a bad name and stir it well.” It should taste a little too salty.
Heat the oil in a pan until it begins to smoke, then pour it into the large jar with the ginger and scallions. Stir lightly. Let cool to room temperature and serve. Keeps 2-3 weeks covered and refrigerated. |
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Number Of
Servings: |
Number Of
Servings:2 cups |
Preparation
Time: |
Preparation
Time:5 minutes |
Personal
Notes: |
Personal
Notes: Use this sauce anywhere you need firepower, literally. As Francis points out in the video below, this sauce is traditionally used to accompany poached chicken -- one of the quietest and perhaps blandest bites around. This sauce will bring life to anything it touches: Bring on the eggs, smear it on sandwiches, toss it with noodles and serve it atop any kind of protein, from tofu and pork to fish.
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