To start, first, prepare the scallions (a.k.a. green onions) and ginger and then gather the remaining ingredients.

For the Shallot Oil, we used the leftover oil from making these Fried Shallots.

To prepare the sauce, place the scallions into a food processor and pulse until finely chopped — be sure to not turn the mixture into a scallion purée though. Once done, place the scallions into a large heat-proof bowl.

Next, purée the ginger in the food processor until finely minced. Once done, add this to the bowl with the scallions.

At this point, add salt to the scallions and ginger and stir to combine.

Next, heat the oil over medium-high heat. As soon as the oil just begins to smoke, remove it from the heat and let it sit for about 30 seconds. Then very carefully, pour the hot oil over the scallion-ginger mixture. The mixture will most likely splatter when you pour the hot oil over top, so be sure to wear protective oven mitts and/or use a pot with a long handle and just be careful. Note that you also don’t want the oil to be too hot otherwise the scallion mixture will lose all of its vibrant green color.

Lastly, add the sherry vinegar, soy sauce and taste for seasoning. If desired add a bit more salt and/or a splash or two of sesame oil.

While this sauce is best served the same day as it’s made, it will keep in the refrigerator for several days. Just know that it will lose it’s vibrant green color over time. Also, note that the sauce is best served at room temperature (or even warm from being freshly made).