Lemongrass Ginger Sauce

lemongrass stems on a dewey leaf

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Ratings (10)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
252 Calories
11g Fat
28g Carbs
4g Protein
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Nutrition Facts
Servings: 4 servings
Amount per serving
Calories 252
% Daily Value*
Total Fat 11g 14%
Saturated Fat 2g 8%
Cholesterol 0mg 0%
Sodium 95mg 4%
Total Carbohydrate 28g 10%
Dietary Fiber 2g 8%
Protein 4g
Calcium 92mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 and anything that is pretty firm.

Serves 4.

Ingredients

  • 3 tablespoons olive oil
  • 3 finely shallots (chopped)
  • 1 inch lemon grass (finely chopped)
  • 3 garlic cloves (chopped)
  • 1 cup white wine
  • 2 inches of fresh ginger (grated or finely chopped)
  • Juice of 1/2 lemon
  • 2 tablespoons celery leaves (finely chopped)
  • Salt to taste

Steps to Make It

  1. 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.

  2. 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.

  3. 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.