Lemongrass Ginger Sauce

lemongrass stems
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Ratings (9)
  • Total: 20 mins
  • Prep: 10 mins
  • Cook: 10 mins
  • Yield: 4 servings
Nutritional Guidelines (per serving)
252 Calories
11g Fat
28g Carbs
4g Protein
(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, anything that is pretty firm.

Serves 4.

Ingredients

  • 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

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.