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Bon Appétit

Sesame-Scallion Sauce

4.2

(5)

This image may contain Drink Juice Beverage Plant Smoothie and Food
Photo by TED+CHELSEA CAVANAUGH, Food Styling by Susie Theodorou

This fresh green sauce is more than versatile: drizzle it over eggs, toss it with salad greens, or use it as a marinade for shrimp. Use with Chicken and Cucumber Rice Bowls and/or Greens-and-Beans Sandwiches.

Recipe information

  • Yield

    Makes about ¾ cup

Ingredients

5

scallions, trimmed

1

cup coarsely chopped parsley

¼

cup unseasoned rice vinegar

2

Tbsp. grapeseed or vegetable oil

1

Tbsp. toasted sesame oil

1

Tbsp. honey

1

serrano chile, thinly sliced

Preparation

  1. Step 1

    Purée scallions, parsley, vinegar, grapeseed oil, sesame oil, and honey in a blender until smooth. Add half of chile and blend until incorporated; add water a teaspoonful or so at a time if sauce is too thick (should be the consistency of heavy cream). Taste sauce; chiles range in spiciness. Add more if desired, blending again to incorporate; season with salt.

    Step 2

    Do Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container; cover and chill. Whisk to reincorporate before using.

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Reviews (5)

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  • There were a metric tonne of green onions in this week's CSA (I swear, the shortest one was maybe two and a half feet) was thinking of making this from the tops I had to cut off so they'd fit in the fridge, but I don't think I could use it all in a week. Would the remainder freeze well?

    • Raymond W

    • Seattle, WA

    • 7/17/2024

  • i made this last week for the feta/bean sandos and i am. obsessed. i ended up throwing in sesmame seeds instead of the oil (i think mine is rancid...) and that worked just fine.

    • olivia o

    • berkeley, ca

    • 4/13/2024

  • This sauce is life. I made a tweak. I added three cloves of garlic confit, a teaspoon of fish sauce, and salt to taste. It’s next level. #cookingwithtff Everyone raves about it. I put it on everything! I even put scallion sauce on my scallion sauce.

    • billy_thom

    • Norwalk, CT

    • 6/22/2019

  • The brightness of the rice vinegar & parsley balances perfectly with the nutty intensity of the sesame oil. I want to put this on everything!

    • Anonymous

    • Brooklyn, NY

    • 2/26/2019

  • I made this with the big batch chicken thighs for a dinner party and everyone loved the sauce, myself included. the rice vinegar added just the right amount of acidity. I used the whole serrano and the sauce still wasn't spicy, just had a nice serrano flavor. I also thinned the sauce using a little extra grapeseed oil instead of water.

    • Anonymous

    • Santa Cruz, CA

    • 2/25/2019

  • The flavors were all wrong for my taste. :( The consistency of the sauce didn’t turn out like I thought it would, but I blame that on my poor blender and using crystallized honey.

    • Anonymous

    • 2/20/2019