I enjoy making my own dressings and sauces to dress up freshly prepared foods. My lemongrass plant has supplied me abundantly with leaves for hot and cold teas. I searched for a simple sauce recipe that used this fragrant herb as an ingredient. I found one that I adapted slightly that combines lemongrass with fresh cilantro, creating a flavorful sauce that makes a wonderful accompaniment for veggies.
Cilantro Lemongrass Sauce
1 tablespoon ginger, minced or finely chopped
1 garlic clove, minced
1 large bunch fresh cilantro
1 1/2 tablespoons dried or fresh lemongrass, finely chopped
1 tablespoon chili garlic sauce or sugar free sriracha sauce
1 teaspoon sea salt
1/2 cup light olive oil, extra virgin
2 tablespoons rice vinegar
1/3 cup water
Combine all ingredients in a high speed blender, blending until smooth. Makes about 1 1/2 cups of sauce. Store in refrigerator.
I snipped fresh lemongrass from the herb garden for this easy to make sauce. The consistency is thin enough to serve as a pesto with gluten free pasta. It also makes a delicious dipping sauce for nori wrapped veggie roles or fresh cut up veggies.
Today I drizzled cilantro lemongrass sauce over a veggie bowl that included half a baked potato, chopped tomatoes fresh on my garden, and avocado slices. The tangy lemony herb combined with the rich distinctive flavor of cilantro was so good. This simple sauce is already a favorite.
