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Lemongrass Cilantro Sauce

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Credit: Photo: Joe Lingeman; Food Styling: Ben Weiner

I’d argue that everything is better with a sauce (or dip, or dressing). Steak and peppercorn cream, rigatoni and marinara, romaine and vinaigrette, french fries and ketchup (or mayo, who’s with me?) — I could go on and on.

A summertime favorite of mine is this lemongrass cilantro sauce, which I firmly believe goes with all of the above — and more. Similar to chimichurri , it’s vibrant and punchy, but gets a Southeast Asian twist, thanks to lemongrass, ginger, garlic, and a kiss of warm, spicy sambal oelek. Instead of red wine vinegar (a standard choice for chimichurri), you’ll pour in rice vinegar, which provides a sweet, delicate flavor that brightens up the sauce. The best part? It all comes together in the food processor. Here’s how to put it to use.

Credit: Photo: Joe Lingeman; Food Styling: Ben Weiner

My 6 Favorite Ways to Use Lemongrass Cilantro Sauce

Whatever you’re making, this sauce will make it better. Here are a few ideas to get you started.

1. Drizzle it over grilled meats and vegetables .
2. Use it as a salad dressing .
3. Add a healthy dollop to a bowl of white beans .
4. Brush it onto buttered corn on the cob .
5. Stir it into cooked rice .
6. Add it to mayo for a tasty dip or sandwich spread .

What’s your favorite summertime sauce? Let us know in the comments below!

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Lemongrass Cilantro Sauce

Yield Makes about 1/2 cup

Prep time 15 minutes

• alcohol-free
• egg-free
• kidney-friendly
• peanut-free
• low-potassium
• pork-free
• pescatarian
• gluten-free
• tree-nut-free
• low-sodium
• red-meat-free
• dairy-free
• low-carb
• fish-free
• vegetarian
• shellfish-free
• vegan
• sugar-conscious
• soy-free
• wheat-free

Per serving, based on 4 servings. (% daily value)

• Calories 131
• Fat 13.6 g (20.9%)
• Saturated 1.9 g (9.4%)
• Carbs 2.6 g (0.9%)
• Fiber 0.2 g (0.9%)
• Sugars 0.4 g
• Protein 0.3 g (0.6%)
• Sodium 83.4 mg (3.5%)

Ingredients

• 1/2 bunch

  fresh cilantro

• 1 stalk

  lemongrass

• 1 (1-inch) piece

  fresh ginger

• 1 small clove

  garlic

• 1 tablespoon

  rice vinegar

• 1 tablespoon

  water

• 1/2 teaspoon

  sambal oelek

• 3/4 teaspoon

  kosher salt

• 1/4 teaspoon

  granulated sugar

• 1/4 cup

  olive oil

Instructions

1. Prepare the following, placing them in a food processor fitted with a blade attachment as you complete them: Pick the leaves from 1/2 bunch fresh cilantro until you have 1 packed cup. Trim the bulb from 1 stalk lemongrass and remove any tough outer leaves, then coarsely chop about 6 inches of the stalk. Peel 1-inch ginger and coarsely chop.

2. Add 1 small garlic clove and process, stopping and scraping down the sides of the bowl as needed, until very finely chopped. Add 1 tablespoon rice vinegar, 1 tablespoon water, 1/2 teaspoon sambal oelek, 3/4 teaspoon kosher salt, and 1/4 teaspoon granulated sugar. Pulse to combine.

3. With the motor running, drizzle in 1/4 cup olive oil in a thin stream and process until smooth and emulsified. Use as a dipping sauce for vegetables or serve over grilled meat.

Recipe Notes

Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.

Arlyn Osborne

Contributor

Arlyn is a recipe developer and food writer who studied at the French Culinary Institute in New York City. When she’s not working, she’s probably lost in a period drama or out in the garden using her hands instead of a shovel.

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Source : food