Lemongrass Sauce

This lemongrass sauce is fresh, zesty, and packed with flavor! Made with aromatic lemongrass, garlic, ginger, lime juice, and a hint of sweetness, it’s the perfect dipping sauce, marinade, or drizzle for tofu, noodles, spring rolls, or grilled veggies. Whether you're cooking up a Southeast Asian-inspired meal or just want to elevate a simple dish, this vibrant sauce adds a delicious, citrusy kick.

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Course: condiments

Cuisine: Asian-Inspired

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: people

Calories: 71kcal

Ingredients

3 stalks of lemongrass
1 lightly packed cup (25 grams) cilantro, I use just the leaves and thin, tender stems
1 tablespoon (7 grams) minced ginger
4 cloves of garlic, peeled and roughly chopped
1 spicy chili pepper, I use habanero but other chili peppers will work, seeds removed
Juice of 1 ½ limes, (about 3 tablespoons)
1 tablespoon soy sauce
½ tablespoon brown sugar
1 ½ tablespoons neutral oil, I use sunflower
½ tablespoon water or as needed

Instructions

Prepare the lemongrass by chopping of the stems and green leaves. You’ll be left with about ⅓ of the lower white part of the stem. Peel off the outer leaf. Slice the stalks into small rounds.
Add all the ingredients to a small food processor or the tall cup that comes with an immersion blender. Blend until you get a thick sauce without any fibrous bits.
If you’re having trouble getting the blender going, or you prefer a thinner sauce, add a bit more water or oil until you reach the consistency you like.

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Nutrition

Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.