Recipes

Black Pepper–Scallion Sauce

Karen Akunowicz

Myers + Chang, Boston

Ingredients

  • 2 scallions, white and green parts finely chopped (about 1/4 cup)
  • 1 medium garlic clove, minced
  • 2 tablespoons sugar
  • 2 tablespoons black Chinkiang vinegar
  • 1 1/2 tablespoons soy sauce
  • 1 tablespoon Sriracha
  • 1 tablespoon vegetable oil, such as canola
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon chile oil
  • 1 tablespoon freshly ground black pepper

Method

Place all the ingredients in a blender and blend quickly until combined but not totally smooth. Store in an airtight container in the refrigerator for up to 1 month. Stir well before using.

Yield

Just over 3/4 cup