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Easy Ginger Scallion Sauce

This Ginger Scallion Sauce is super easy to make and it takes any dish from blah to WOW in a matter of seconds! Once you realize how easy it is to make, you’ll be sure to keep it as a staple in your refrigerator. Try it on fish, chicken, pork, beef and vegetables.

Healthy Calories?

At first glance of the recipe, you may think, “How is this healthy?” Well you’re not going to use a ton of it, just a tiny bit in recipes. And you do need some fat in your diet. Remember, I’m all about flavor and lightening up recipes. The beauty of this sauce is that you don’t need very much at all. Because it has so much of a flavor punch, you really only need a tablespoon to add pizzazz to a dish. When 1 T. is added to 0 point or low ww point dishes, it’s really the equivalent of adding 1 T. oil to the entire dish. That’s not much for an entire recipe and the flavor it provides is phenomenal. I really wish we could have, “smell,” buttons that you could click on for this one! If you’re trying it on individual servings, start with 1 t. first, you may find you don’t need that much.

Ginger scallion sauce in a measuring cup with cut up vegetables in a pan with wooden spoon next to it
Try adding my Easy Ginger Scallion Sauce to roasted vegetables, you only need 1 tablespoon for this large roasting pan (paid link)! Use less if you use a smaller pan. For best flavor I suggest adding it after vegetables are roasted.

Can you use olive oil?

For this recipe, you need an oil with a higher smoke point. Peanut, grapeseed, and corn oil all work well. Olive oil will not work.

What can you do with this Ginger Scallion Sauce?

Quick Meals

The best thing about having this sauce in your refrigerator is that you can create a quick meal with it in no time! Cook up some chicken breasts, turkey, grill some steak – add a tablespoon of this sauce and, “Voila!” Dinner is done! No muss, no fuss!

Jazz up your recipes

Feel like one of your recipes is lacking in flavor? Add a tiny bit of this and be amazed!

Try it on:

How long can you keep it in the refrigerator?

You can keep this in the refrigerator about 2 weeks.

How to make Ginger Scallion Sauce in pictures:

Green onions on a white cutting board with knife

Chop green onions into 1 inch pieces.

Green onion pieces in a food processor

Add chopped onions to food processor (paid link) and pulse.

Large piece of ginger on a scale weighing 2 oz.

Choose a piece of ginger that is about the size of your palm or use a food scale (paid link) to weigh the ginger – about 2 oz.

Peeled ginger and peeler on a white cutting board

Peel ginger with a Y peeler (paid link) and chop into pieces, then chop finely in the food processor (paid link).

Green onions, ginger, garlic, salt in a large metal pot with wooden spoon.

Add green onions, ginger, garlic and salt to a large pot. Make sure it’s a large pot as the hot oil may splatter when you add it.

Grapeseed oil and measuring cup with oil on a granite counter top.

Use grapeseed oil, peanut oil or corn oil. Do not use olive oil – the smoking point is too low.

Non stick pot on a gas stove

Heat the oil until it barely smokes.

pot with oil pouring out into a large pot with green onion mixture, wooden spoon and mixture sizzling and steaming

Add the hot oil to the pot. Stand back, it will steam and sizzle.

Sherry, soy sauce and ginger scallion sauce in a glass measuring cup

Add sherry and soy sauce (paid link). Store in the refrigerator.

Easy Ginger Scallion Sauce in a glass dish with green onions and ginger on a wooden board
Easy Ginger Scallion Sauce
Cedar plank salmon on top of greens with asparagus on a black plate with salmon on Cedar planks in background and a glass of white wine from Gourmet Done Skinny

Try this Easy Ginger Scallion Sauce on top of my Cedar Plank Salmon instead of the aioli.

Pan Seared Scallop Tacos on a black plate with green onions in background

These Pan Seared Scallop Tacos are easy and quick to put together especially if you have the Ginger Scallion Sauce already in your fridge.

Easy Ginger Scallion Sauce

Amy Lawrence
This Ginger Scallion Sauce is super easy to make and it takes any dish from blah to WOW in a matter of seconds! Once you realize how easy it is to make, you'll be sure to keep it as a staple in your refrigerator. Try it on fish, chicken, beef, pork and vegetables. You'll be amazed!
Weight Watchers Points: Blue: 2 Smart Points per tablespoon; Green: 2 Smart Points per tablespoon; Purple: 2 Smart Points per tablespoon
Prep Time 15 minutes
Cook Time 1 minute
Total Time 16 minutes
Course Sauce
Cuisine Chinese
Servings 2 cups
Calories 64 kcal


  • 1 c. grapeseed oil or use peanut oil, corn oil Do not use olive oil, smoke point is not high enough
  • 3 c. green onions about 1 inch pieces
  • 2 oz. fresh ginger root if you can't weigh it, the piece will be about the size of the palm of your hand Do NOT use ground ginger, you definitely need fresh for this recipe.
  • 2 garlic cloves minced
  • 1/2 T. kosher salt yes, really 1/2 tablespoon
  • 2 t. light soy sauce
  • 2 t. sherry


  • Chop/pulse green onions in the food processor until they are finely chopped (but not pureed).
  • Place green onions in a large cooking pot (one you might use for spaghetti-you need a big pot so the oil doesn't splatter).
  • Peel and cut ginger root into about 1 inch pieces. Place them in the food processor and pulse until finely chopped. Add them to the pot of onions.  
  • Add garlic and salt.
  • In a separate small pan, heat oil until hot.
  • When the mixture barely begin to smoke, carefully pour the hot oil into the cooking pot with the onion mixture and stand back. The mixture will sizzle and bubble.  Allow to cool slightly, then add sherry and soy sauce. Mixture will keep about 2 weeks in the refrigerator.


Serving: 1tbspCalories: 64kcalCarbohydrates: 0.8gProtein: 0.1gFat: 6.8gSaturated Fat: 1.2gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 3.1gSodium: 119.1mgPotassium: 28.4mgFiber: 0.2gSugar: 0.3gVitamin A: 13.3IUVitamin C: 1mgCalcium: 4.2mgIron: 0.1mg
Keyword sauce
Tried this recipe?Let us know how it was!

4 thoughts on “Easy Ginger Scallion Sauce”

    1. Unfortunately I don’t think it would freeze very well. You really need the fresh ginger and fresh green onion taste and the oil wouldn’t freeze very well either. It’s too bad, because I would love to have it on hand in the freezer. If you do try it, be sure and let me know!

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