Recipe courtesy of Cheryl Smith
Scallion and Ginger Sauce
- Yield: 2 1/2 cups
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 20 servings
- Calories
- 152
- Total Fat
- 16
- Saturated Fat
- 1
- Carbohydrates
- 2
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 67
- Total: 15 min
- Prep: 15 min
Ingredients
1 large bunch scallions, roughly chopped
3 ounces fresh ginger, peeled and roughly chopped
6 thyme sprigs, picked
1 garlic clove, crushed
1 1/2 cups canola oil
Salt and freshly ground pepper
Directions
- Put scallions, ginger, thyme, and garlic into food processor and chop fine. With the motor running slowly, add the oil. Season, to taste, with salt and pepper.