Sesame-Scallion Sauce

Ingredients

5 scallions, trimmed

1 cup coarsely chopped parsley

¼ cup unseasoned rice vinegar

2 Tbsp. grapeseed or vegetable oil

1 Tbsp. toasted sesame oil

1 Tbsp. honey

1 serrano chile, thinly sliced

Directions

Purée scallions, parsley, vinegar, grapeseed oil, sesame oil, and honey in a blender until smooth. Add half of chile and blend until incorporated; add water a teaspoonful or so at a time if sauce is too thick (should be the consistency of heavy cream). Taste sauce; chiles range in spiciness. Add more if desired, blending again to incorporate; season with salt.

Do Ahead: Sauce can be made 3 days ahead. Transfer to an airtight container; cover and chill. Whisk to reincorporate before using.