Caramelized Scallion Sauce

1. Warm the Oil

Begin your culinary adventure by warming a cup of peanut or vegetable oil in a tall-sided saucepan over medium-low heat. This is the foundation of your sauce, so ensure the oil is heated gently to prepare for the scallions.

2. Process Scallions and Salt

While the oil is heating, take two-thirds of your scallions and give them a good chop before blitzing them in a food processor with 3/4 to 1 teaspoon of kosher salt. You’re aiming for a fine mince that transforms into a purée, a crucial step that will help draw out moisture and concentrate those beautiful scallion flavors.

3. Simmer the Scallion Purée

Now, introduce the scallion purée to the warm oil in your saucepan. Bring the mixture to a boil, then dial back the heat, allowing it to simmer gently for about 35 minutes. Patience is key here; you'll watch as the hue shifts to an army green and the mixture begins to caramelize, with the liquid reducing down. This process is essential, as slow cooking coaxes out a depth of flavor and achieves the saucy consistency we're after.

4. Add Texture with Chopped Scallions

While the purée works its magic, don't let the remaining scallions feel left out. Give them a rough chop and pulse them in the food processor, but maintain a bit of texture this time—no puréeing. You should still recognize them as scallions; this is what will add a fresh, crisp contrast to the final sauce.

5. Combine and Boil

Now bring it all together. Stir the roughly minced scallions into the saucepan, turning the heat up to high to quickly bring the sauce to a boil. This merger is the moment where cooked meets raw, blending the deep, savory notes of the caramelized scallions with the bright, fresh zing of the raw ones.