Recipe courtesy of Cheryl Smith

Scallion and Ginger Sauce

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  • Total: 10 min
  • Prep: 10 min
  • Yield: 2 1/2 cups
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1-bunch scallions, roughly chopped

3 ounces ginger, peeled and roughly chopped

6 thyme sprigs, picked

1 garlic clove, crushed

1/4 cup rice wine vinegar

1 1/2 cups canola oil

Salt and freshly ground black pepper, to taste


  1. Put scallions, ginger, thyme and garlic into a food processor and chop fine. Then add rice wine vinegar, oil and salt and pepper, to taste.

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