Black Pepper–Scallion Sauce

Method

• 2 scallions, white and green parts finely chopped (about 1/4 cup)
• 1 medium garlic clove, minced
• 2 tablespoons sugar
• 2 tablespoons black Chinkiang vinegar
• 1 1/2 tablespoons soy sauce
• 1 tablespoon Sriracha
• 1 tablespoon vegetable oil, such as canola
• 1 tablespoon toasted sesame oil
• 1 tablespoon chile oil
• 1 tablespoon freshly ground black pepper

Place all the ingredients in a blender and blend quickly until combined but not totally smooth. Store in an airtight container in the refrigerator for up to 1 month. Stir well before using.

Yield

Just over 3/4 cup