Lemongrass Ginger Sauce

lemongrass stems
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  • 20 mins
  • Prep: 10 mins,
  • Cook: 10 mins
  • Yield: 4 servings
Ratings (9)

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.

Serves 4.

What You'll Need

  • 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

How 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.
  1. 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)
Calories 252
Total Fat 11 g
Saturated Fat 2 g
Unsaturated Fat 7 g
Cholesterol 0 mg
Sodium 95 mg
Carbohydrates 28 g
Dietary Fiber 2 g
Protein 4 g
(The nutrition information on our recipes is calculated using an ingredient database and should be considered an estimate. Individual results may vary.)