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
- 1
- Dietary Fiber
- 0
- Sugar
- 0
- Protein
- 0
- Cholesterol
- 0
- Sodium
- 71
- Total: 10 min
- Prep: 10 min
Ingredients
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
Directions
- 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.