This Lemon Grass Ginger Sauce Recipe is a fusion of Asian and Spanish flavors and relies on fresh ingredients -- ginger, lemongrass, a few celery leaves.
It's easy to make; quickly saute the ingredients and toss in the blender to combine. Use this sauce with all kinds of seafood besides crab -- shrimp, swordfish, mackerel, yellowtail (also known as Hamachi), sturgeon, halibut, anything that is pretty firm.
- 3 tablespoons olive oil
- 3 finely chopped shallots
- 1 inch finely chopped lemon grass
- 3 chopped garlic cloves
- 1 cup white wine
- 2 inches of grated or finely chopped fresh ginger
- Juice of 1/2 lemon
- 2 tablespoons finely chopped celery leaves
- Salt to taste
- In 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.
- Add 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.
- Pour 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.
|Nutritional Guidelines (per serving)|
|Total Fat||11 g|
|Saturated Fat||2 g|
|Unsaturated Fat||7 g|
|Dietary Fiber||2 g|