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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[email protected]I'm not sure why this sauce has so many good reviews. I thought it was pretty mediocre.
Ankesh Solankizz
[email protected]Overall, I thought this sauce was just okay. It wasn't bad, but it wasn't anything special either.
Benji Ronju
[email protected]This sauce is a bit too runny for my taste. I think I'll try reducing it next time.
mercyvic vic
[email protected]I found this sauce to be a bit bland. I think it could use some more seasoning.
Layla Leslie
[email protected]This sauce is a bit too sweet for my taste.
Nikipuk official
[email protected]I'm not sure what I did wrong, but my sauce turned out really bitter. I think I might have overcooked the scallions.
Olawepo Timothy
[email protected]I added a little bit of garlic and ginger to the sauce and it was delicious. It really gave it a nice depth of flavor.
Jay Goldberg
[email protected]This sauce is a great way to use up leftover scallions.
Papoo kumar Jogi
[email protected]I'm not a huge fan of scallions, but I loved this sauce. The caramelization process really mellowed out the flavor of the scallions.
Yuiel Yuiel
[email protected]This sauce is so versatile. I've used it on chicken, fish, shrimp, and even tofu. It's always a hit.
Rodrigo Aquino
[email protected]I highly recommend this sauce. It's a great way to add flavor to your favorite dishes.
Md mosharaf Hossain
[email protected]This sauce is perfect for a quick and easy weeknight meal.
Xabik Acharya
[email protected]I love the caramelized flavor of the scallions. It's so unique and delicious.
Innerworldsoulutions Destiny Mensinger
[email protected]I've made this sauce several times now and it always turns out great. It's a keeper!
David Hooliham
[email protected]This sauce is a great way to add flavor to grilled meats and vegetables.
Jannine Cornejo
[email protected]I wasn't sure how the scallions would taste caramelized, but I was pleasantly surprised. They were sweet and savory, with a hint of smokiness.
Ahsan Jani
[email protected]I love the simplicity of this recipe. With just a few ingredients, you can create a sauce that is both flavorful and versatile.
Mr MUNNA
[email protected]This caramelized scallion sauce is amazing! It's so easy to make and adds a delicious flavor to any dish. I used it on chicken, fish, and vegetables, and it was a hit every time.