Ingredients
2 1/2 cups thinly sliced scallions (from 1 to 2 large bunches)
1/2 cup finely minced peeled fresh ginger
1/4 cup grapeseed oil
1 1/2 teaspoons soy sauce
3/4 teaspoons sherry-wine vinegar
3/4 teaspoons coarse salt
Preparation
Mix all ingredients together in a medium bowl; let stand 15 to 20 minutes before using. Sauce may be kept covered in the refrigerator for up to 2 days.
