• Servings 1/2 cup
  • Prep 10 min
  • Cook 10 min
  • Cuisine

Ginger Lemongrass Sauce


  • 3 shallots, finely minced
  • 3 garlic cloves, minced
  • 1 stalk lemon grass, minced (white parts only)
  • 2 inch piece fresh ginger,grated
  • juice of 1/2 lemon
  • kosher salt to taste
  • 2 tbs fresh celery leaves, chopped, optional
  • 1 cup dry white wine

This Asian inspired sauce is wonderful used for boiled shrimp or seafood. It is  also great in a craw fish boil.

  • In a large pan heat the olive oil over medium high heat until hot, about 2-3 minutes.
  • Add the shallots and lemon grass and cook for about 2 minutes, stirring often.
  • Add the garlic and cook for another minute, stirring well.
  • Add the wine, the grated ginger and a little salt, the turn up the heat to high.
  • Reduce the wine to half, about 5 minutes.
  • Turn off the heat, add the lemon juice, one tbs of celery leaves, and taste for salt and adjust if desired.

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