Sauces · ALWAYS FREE
Scallion, ginger & lime sauce
Softened scallions and finely minced ginger make a spoonable green-flecked sauce with lime and soy.
Ingredients
Volumes are approximate. For baking, use a scale; Metric keeps the specified gram weights.
Let’s make it
- Warm the measured oil in a small saucepan over medium-low heat. Add ginger and the white and pale-green scallion slices. Cook gently for 3-4 minutes, stirring, until softened without browning. Do not pour smoking oil over wet vegetables.
- Add the dark-green scallion slices and water. Simmer gently for 2 minutes, then remove from the heat. Stir in the soy sauce and lime juice. Let stand for 5 minutes; stir again so the oil and chopped vegetables are distributed.
- Divide into eight equal condiment portions. The sauce is deliberately chopped, not emulsified; stir before spooning. Accompaniments are not included. Refrigerate in a shallow covered container within 2 hours and use within 3-4 days. This is not a shelf-stable garlic or ginger oil.
Estimated nutrition
Per serving · 1 of 8- Calories
- 45 kcal
- Protein
- 0.6 g
- Total carbohydrate
- 2.1 g
- Total fat
- 4.1 g
- Total sugars
- 0.5 g
Calculated from the listed ingredients and yield. Brands, draining, cooking and portioning can change the result. Not a laboratory analysis.
Calculation notes & sources
ESTIMATED per serving. Brand, crop, preparation, draining, pan residue and substitutions change actual nutrition. Not laboratory analysis. Raw or dry food profiles match pre-cooking edible masses. All listed oil and retained cooking liquid are counted. Cooking moisture changes do not change the stated portion count. No generic nutrient-retention factor is invented. Calories are kcal; protein, total carbohydrate, fat and total sugar are grams. Total carbohydrate includes fiber and is not net carbohydrate. Fiber and sodium are not displayed. Equal portions define yield; counted biscuits, eggplant rolls, loaf slices and custard cups are explicitly divided. US/Metric display changes do not change these canonical inputs. Primary-source supplements are retained per ingredient where USDA lacks a field; missing values are never silently changed to zero.
View the ingredient calculations · Source 1 · Source 2 · Source 3 · Source 4Why it’s in this collection
- Vegetarian: Complete ingredient review of Scallion, ginger & lime sauce: scallions; peeled fresh ginger; canola oil; regular soy sauce; contains wheat; lime juice; water. No meat, fish, gelatin or animal-rennet cheese is listed; eggs or dairy may be present.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified.
Supporting reference · Supporting reference - Vegan: Complete ingredient review of Scallion, ginger & lime sauce: scallions; peeled fresh ginger; canola oil; regular soy sauce; contains wheat; lime juice; water. No meat, fish, eggs, milk, honey, gelatin or other animal-derived ingredient is listed. Select vegan-labeled sugar or other processed ingredients when their processing source is uncertain.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check sugar, vinegar, olives, capers and packaged products for animal-derived processing aids or additions.
Supporting reference · Supporting reference - Dairy-Free: Complete ingredient review of Scallion, ginger & lime sauce: scallions; peeled fresh ginger; canola oil; regular soy sauce; contains wheat; lime juice; water. No milk, butter, cream, cheese, yogurt, whey or casein is listed. Breadcrumbs, where used, must meet the explicit milk-free label condition.
Required label checks: Review the complete listed ingredients and all product labels. Accompaniments and substitutions require a new screen. Processing aids and cross-contact have not been certified. Check packaged products, especially breadcrumbs, for milk-derived additions and cross-contact.
Supporting reference
Calculations are estimates from the specified ingredients and portions. Brands, trimming, substitutions, and cooking losses change the result. This is recipe guidance, not individualized nutrition or medical advice.
Times are estimates. Images illustrate the dish; check ingredients and portions for your needs.
Use a food thermometer for meat, fish, and egg dishes. Refrigerate perishable food within 2 hours, or 1 hour above 90°F (32°C). Reheat leftovers to 165°F (74°C). Safe cooking temperatures · USDA leftover guidance
