CARAMELIZED-SCALLION SAUCE
A twist on the Cantonese classic ginger-scallion sauce, this aromatic purée focuses on the flavor of scallions slow-cooked to draw out their gentle sweetness. Adding more scallions at the end brings a fresh complexity to the sauce, but if you want to keep the whole thing mellow and sweet, feel free to omit that step, and just cook all the scallions at once. It's great as a dressing for noodles, boiled or roasted vegetables and simple meats and fish.
Provided by Francis Lam
Categories sauces and gravies, side dish
Time 40m
Yield 1 3/4 cups.
Number Of Ingredients 3
Steps:
- In a tall-sided saucepan, heat the oil over medium-low heat.
- Trim the roots from 2/3 of the scallions, and cut them into 1-inch pieces. Pulse the scallions in a food processor until finely minced. (You may need to scrape down the sides once or twice.) Add 3/4 to 1 teaspoon kosher salt, and pulse until wet and puréed. Carefully add the purée to the oil (the oil should be warm, not hot, but be careful of splatters).
- Raise the heat to high, and cook, stirring, until it reaches a boil. Turn the heat down to maintain a mellow but insistent sizzle. Cook, stirring every few minutes to make sure the bottom and sides aren't sticking and browning, until the purée is army green, just starting to take on brownish tones, and goes from thick and clumpy to very liquid in the pot, around 35 minutes. In truth, it's ugly. (You can cook it further to get a more browned, caramelized flavor if you like, but don't let it get dark.)
- Meanwhile, trim the roots off the remaining scallions, and cut them into 1-inch pieces. Pulse them in the food processor until they are finely minced but not puréed. Remove the scallions to a bowl and stir in another 3/4 to 1 teaspoon salt. When the purée in the pot is ready, carefully stir in the minced scallions, and turn the heat up to high. Bring it back to a boil, stirring, and then remove the sauce to a heatproof bowl to cool to room temperature. When it has cooled, taste, and add more salt if desired.
- Store in a jar, topping it with a little oil if necessary to keep everything submerged. The sauce keeps, refrigerated and under oil, for a couple of weeks.
Nutrition Facts : @context http, Calories 602, UnsaturatedFat 57 grams, Carbohydrate 8 grams, Fat 64 grams, Fiber 3 grams, Protein 2 grams, SaturatedFat 4 grams, Sodium 412 milligrams, Sugar 3 grams, TransFat 0 grams
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Mushtaq Jokhio
[email protected]I'm allergic to scallions. Is there anything else I can use in this sauce?
tumelo ishmael
[email protected]I'm not sure about this sauce. It seems like it would be too sweet for my taste.
Ishola Kabira
[email protected]This sauce sounds so good! I'm definitely going to try it.
Mr. Janni
[email protected]I can't wait to try this sauce on my next grilled chicken. I know it's going to be delicious.
Fathima Raashidha
[email protected]This sauce is a game-changer. It makes even the simplest dishes taste amazing.
Sunn Shynne
[email protected]I'm so glad I found this recipe. It's a new favorite in my kitchen.
Joburaz Ahmed
[email protected]This sauce is so versatile! I love that I can use it in so many different ways.
Aidan Anthony
[email protected]I've even used this sauce as a marinade. It gives meat a delicious, savory flavor.
Lila Singh
[email protected]This sauce is also great for dipping. It's perfect for appetizers or snacks.
Renee Renninger
[email protected]I love using this sauce on salmon. It's the perfect complement to the delicate flavor of the fish.
Sher Bahadur Pakistan tujey salam
[email protected]This sauce is a great way to add flavor to grilled or roasted vegetables.
Jannat Tonni
[email protected]I've made this sauce several times now, and it's always a crowd-pleaser. Everyone loves the rich, flavorful taste.
Leslye G.
[email protected]This sauce is so delicious! The caramelized scallions give it a sweet and smoky flavor that is perfect for any dish.
Margret Njunguna
[email protected]I love how easy this sauce is to make. It only takes a few minutes to caramelize the scallions, and then you just add a few simple ingredients.
Kasumba Isihaka
[email protected]This caramelized scallion sauce is amazing! It's so flavorful and versatile. I've used it on everything from chicken to fish to vegetables, and it's always a hit.