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Green Onion Sauce

Green Onion Sauce Recipe

For best results, this scallion oil should be slightly over-salted for it to go well with the dishes you are topping it with.

This recipe uses spring onions and Japanese scallion in equal proportions. You can use all spring onions, all scallions or any in-between mix. 

Check out the step-by-step photos on the previous page.


  • 4 tbsp peanut oil (or use healthier olive oil)
  • 2 tbsp pure sesame oil
  • 25g finely chopped ginger
  • 50g chopped spring onion
  • 50g thinly sliced Japanese scallion
  • 1/4 tsp chicken seasoning powder to taste
  • 1/8 tsp fine salt to taste


  1. Fry ginger. Heat peanut (or olive) oil & sesame oil in a wokpan on low heat. Add finely chopped ginger. Fry briefly until aromatic, about 30 seconds.
  2. Add spring onions and scallions & fry briskly in low heat until they start to wilt. Take the pan off the heat immediately. Season to taste with salt and chicken seasoning powder. 
  3. Storing & usage. Keeps covered in the fridge for 2 weeks. To use, scoop out the required amount of sauce and let it thaw at room temperature or in a hot water bath.

Cooking Note(s):

  1. Peanut oil makes this sauce more fragrant, but due to the large amount of oil needed, I opted for healthier olive oil. 
  2. The quality of sesame oil is really important. I use pure white sesame oil and keep my bottle of sesame oil in the fridge to prevent it from becoming rancid in our humid weather. 
  3. Don’t over-blend the sauce, just a few quick pulses on the blender or food processor will do. 

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One comment on “Green Onion Sauce”

  1. This is a new way to use green onions for me. Love the one that you serve with the fish…so inviting and moreish.

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