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