That's because this sauce is magical, especially if you're following the Paleo diet plan! So says the author of new cookbook Nom Nom Paleo Let's Go! Author Michelle Tam. She stopped by Tonia's Kitchen to talk about why her recipe for Ginger Scallion Sauce is so magical and part of the reason is, it's so versatile. Michelle told Tonia you can put it on practically anything, be it rice, chicken, or whatever. Growing, up Michelle says her mom would whip dinner in minutes, using the sauce to make something ordinary, into something extraordinary! Two other reasons it's so magical, has to do with how easy it is to create, and how long the sauce holds for in the refrigerator (about a week) Give it a try, especially if you're following Paleo, and start making delicious gourmet dishes out of plain ingredients in a matter of moments.
Ingredients:
1 cup finely minced scallions
3 tablespoons finely minced fresh ginger
2 teaspoons Diamond Crystal kosher salt
¼ teaspoon ground white pepper
½ cup avocado oil
Method:
Toss the scallions, ginger, salt, and white pepper in a large heat-proof bowl or 2-cup measuring cup.
Stir it all together.
In a small saucepan over high heat, warm the oil until it’s shimmering but not quite smoking.
Add a tiny piece of scallion to test the heat of the oil. If you see lots of little bubbles, the oil’s ready. (Or just check that the oil reaches 375°F on an instant-read thermometer.)
Pour the hot oil into the scallion and ginger mixture a little at a time. It’ll sizzle and boil, so be careful!
Stir well and let the sauce cool to room temperature. The sauce can be refrigerated in a sealed jar for up to 2 weeks or frozen in an ice cube tray for up to 3 months.
Excerpted from Nom Nom Paleo: Let’s Go! © 2022 written & photographed by Michelle Tam & Henry Fong. Reproduced by permission of Andrews McMeel Publishing. All rights reserved.
