Cilantro Stem and Ginger Scallion Sauce

Ingredients

• 1 cup Fresh cilantro stems and leaves (Coarsely chopped; use the tender stems and some leaves together)
• 2 Scallions (Coarsely chopped)
• 1 tbsp Fresh ginger (Peeled and finely chopped or grated)
• 1 tbsp Soy sauce
• 1 tbsp Rice vinegar
• 0.5 cup Neutral oil (Such as grapeseed, canola, or other mild-flavored oil)

Steps

1. 1

   Wash and dry the cilantro thoroughly. Trim away any tough or dried stem ends, then coarsely chop the tender stems and leaves. Chop the scallions and prepare the ginger.

2. 2

   Add the chopped cilantro, scallions, ginger, soy sauce, and rice vinegar to a food processor or blender. Pulse until the herbs and aromatics are finely chopped but still retain some texture; scrape down the sides as needed.

3. 3

   With the processor running, slowly stream in the neutral oil. Continue processing until the mixture is evenly combined and spoonable, with visible flecks of cilantro and scallion.

4. 4

   Transfer the sauce to a small saucepan and warm over medium-low heat for about 5 minutes, stirring occasionally, just until fragrant and slightly softened. Do not let the oil smoke or allow the herbs to brown.

5. 5

   Taste and adjust the balance with a little more soy sauce or vinegar if needed. Serve warm or at room temperature as a finishing sauce for grilled meats, scrambled eggs, vegetables, or other dishes.

Notes

The source says the sauce makes about ¾ cup and takes 5 minutes to cook. To store, place plastic wrap directly on the surface of the oil and refrigerate for up to a couple of days. The exact ingredient quantities and method were not visible in the supplied source, so the ingredient amounts and detailed steps are approximate reconstructions from the recipe description.

Nutrition per serving

• sauce
• condiment
• vegetarian
• gluten-free adaptable
• no-waste
• herb-based
• make-ahead
• East Asian-inspired