Awesome Sauce

I first heard about Francis Lam's Ginger Scallion Sauce from Alana Chernila's lovely blog, Eating from the Ground Up. I believe her post said something like, "I am jealous of anyone who hasn't yet discovered this sauce." I don't watch cable, so I was unaware of who Mr. Lam is, but I  have both of Alana's books (The Homemade Pantry and The Homemade Kitchen) and have been devouring her blog, so I trust her recommendations and followed her link to the recipe.

I happened to have all of the ingredients at home already (all four of them - scallions/green onions, ginger, oil, salt; this is a simple recipe) and made it that night to go with a salt-and-peppered roasted chicken (more on that later). Joe and I both love roast chicken all by itself. But suddenly, that sauce became the reason to eat roast chicken. Or rice. Or, well, pretty much anything we could think of. A pint jar lasted less than a week.

The sauce was christened Awesome Sauce by Joe, and that instantly became the perfect name, the perfect description, the perfect title of my first-ever blog post. So, even though blogs are better with pictures, and that sauce didn't last long enough for me to take a picture of it, I still felt like this was the right subject to begin A Resourceful Kitchen with. This recipe has all the hallmarks of the cooking style I strive for: simple ingredients that add up to more than the sum of their parts; tastes like something from a great shop or restaurant, but is actually easy to do at home; is inexpensive to make but doesn't taste "cheap"; a new-to-me skill or technique that is now part of my repertoire; something I immediately want to share with others.

So, please, please, please do yourself a favor and make Ginger Scallion Sauce. You will not regret it, and you will want to tell everyone you know about it.