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sauce citronelle

English Name:

lemongrass sauce

Comments:

This sauce takes about 30 minutes to reduce and it holds well over low heat for long periods. It provides a nice accompaniment to most fishes. The lemon scent and flavor provided by the lemongrass are more subtle than would be provided by using lemon juice. There’s also a certain sweet aspect provided by the onion and leek.

Serving Suggestion:

steak de flétan grillé au sauce citronelle
sauté de “bok choy”

click picture to enlarge

Ingredients:

50 to 100 grams (3 to 6 stalks) lemongrass, moist portions, chopped
40 grams (small wedge) yellow onion, chopped
50 grams (1 small) leek, white and light green portions, chopped
30 grams green onion tops, chopped
2 basil leaves
1 tablespoon butter
1 tablespoon olive oil
250 milliliters dry white wine
250 milliliters fish stock
2 tablespoons heavy cream

Instructions:

1.	Sweat lemongrass, onion, leek, green onion tops, and basil leaves in butter and olive oil in a saucepan over medium heat.

2.	Add white wine and reduce by half. Add fish stock and reduce by half.

3.	Strain the solid ingredients out of the sauce and discard.

4.	Finish the sauce with the cream.

Yield:

3 to 4 servings.

Reference:

François Kiener, Auberge de Schœnenburg, Riquewihr, France, March, 2001.

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