Preparation info
  • Makes about

    1 cups

    • Difficulty

      Easy

Appears in
Jean-Georges: Cooking at Home with a Four-Star Chef

By Jean-Georges Vongerichten and Mark Bittman

Published 1998

  • About

Here Jean-Georges takes a sauce from Louis Outhier, his onetime mentor, and adds lemongrass to it, creating an East-West concoction that goes well with Shrimp Satay. It’s great with any fried fish dish.

Ingredients

  • 1 tablespoon butter
  • 1 large shallot, minced
  • Salt
  • 1

Method

  1. Combine the butter and shallot in a small saucepan and turn the heat to medium; add about ¼ teaspoon salt and cook for about 5 minutes, until the shallot softens.
  2. Add the lemongrass (cut it into 2 or 3 pieces if necessary to fit into the pan) and the chile and cook f