Lemongrass Ginger Sauce

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I came up with this sauce, which is a hybrid between Asian and Spanish, when I was cooking some king crab legs, and it was a major hit. The sauce relies on fresh ingredients -- ginger, lemongrass, a few celery leaves -- quickly sauteed and tossed in the blender to combine. I'd use this sauce with all kinds of seafood besides crab: shrimp, swordfish, mackerel, yellowtail, sturgeon, halibut -- anything that is pretty firm. This recipe makes enough to serve 4.

See Also

Vietnamese Dipping Sauce

Lebanese Tarator Sauce

A French Rouille

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