Lemongrass Ginger Sauce
This vibrant lemongrass ginger sauce recipe uses ginger, lemongrass and just a touch of celery leaves to add freshness to seafood or chicken.
- Serves: 4 persons
- 3tablespoons olive oil
- 3shallots (finely chopped)
- 1inch lemongrass (finely chopped)
- 3garlic cloves (chopped)
- 1cup white wine
- 2inches of fresh ginger (grated or finely chopped)
- Juice of 1/2 lemon
- 2tablespoons celery leaves (finely chopped)
- Salt (to taste)
Step 1In a large pan, heat the olive oil over medium-high heat until hot, about 2 to 3 minutes. Add the shallots and lemongrass and cook for 2 minutes, stirring often. Add the garlic and cook for another minute, stirring well.
Step 2Add the wine, the grated or finely chopped ginger and a little salt, then turn the heat up to high. Boil off the wine by half, about 5 minutes. Turn off the heat, add the lemon juice, one tablespoon of celery leaves, and taste for salt—add some if you need it.
Step 3Pour the sauce into a food processor and blitz it until it becomes a thick puree; it should look a bit like a light green mayo, as everything will emulsify.