Prepare to take on a culinary journey where cooking transcends simple nourishment, transforming into an experience exhaling your soul with Gordon Ramsay’s Coconut Lemongrass Cream Sauce. Envision a creamy coconut milk canvas laced with the vibrant hues of lemongrass, ginger, and kaffir lime, each ingredient carefully selected to draw out the rich, tangy flavors destined to delight your taste buds.
The sweet, nutty nuances of palm sugar impeccably balance the Sauce’s intensity, while a dash of fish sauce introduces a burst of umami you’ll savor. These components blend into a coconut lemongrass sauce that doesn’t just complement your dishes; it lifts them to aromatic heights, offering a sensory banquet you’ll always treasure.
Coconut Lemongrass Cream Sauce Recipe
4
servings5
minutes10
minutesNothing complements the delicate sweetness of seafood like a sauce rich with tropical notes. Gordon Ramsay’s coconut lemongrass sauce is a delightful concoction that brings out the best in seared scallops or shrimp.
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Ingredients
1 can (14 oz) coconut milk
2 stalks lemongrass, tough outer layers removed, finely chopped
1 small onion, finely chopped
2 cloves garlic, minced
1 tablespoon ginger, grated
1 tablespoon olive oil or coconut oil
1 teaspoon lime zest
2 tablespoons lime juice
Salt and pepper, to taste
Optional: 1-2 teaspoons fish sauce or soy sauce for depth of flavor
Optional: 1-2 red chilies, finely chopped, for heat
Directions
- Prepare Lemongrass:
- Using the back of your knife, lightly pound the lemongrass to release its flavors. Then, finely chop it.
- Sauté Aromatics:
- In a saucepan, heat the olive or coconut oil over medium heat.
- Add the chopped onion, garlic, ginger, and lemongrass. Sauté until the onion is translucent and the mixture is fragrant.
- Add Coconut Milk: Pour the coconut milk into the saucepan. Stir to combine with the aromatics.
- Simmer: Bring the mixture to a gentle simmer. Be careful not to let it boil vigorously, as coconut milk can separate.
- Add Flavorings: Stir in the lime zest, lime juice, and optional fish sauce or soy sauce. If you like it spicy, add the chopped red chilies.
- Season: Salt and pepper to taste. Adjust the seasoning as needed, balancing the coconut milk’s creaminess with the lime’s acidity and the aromatics’ flavors.
- Reduce: Let the Sauce simmer for 10-15 minutes to reduce slightly and allow the flavors to meld together.
- Serve Sauce warm over your choice of dish. It pairs exceptionally well with grilled or sautéed seafood, chicken, or even as a sauce for vegetables or noodles.
Notes
- Adapted from Gordon Ramsay’s Hell’s Kitchen American TV Show.
What is lemongrass sauce made of?
Lemongrass sauce is typically made from lemongrass, garlic, sugar, lime juice, fish sauce, and chili peppers. Additional ingredients may include shallots, cilantro, and oil, depending on the recipe and the desired flavor profile.
How do you bruise lemongrass?
To bruise lemongrass, gently crush the stalk with the back of a knife or a meat mallet. This process releases the essential oils and enhances the flavor of the lemongrass. It is often done before infusing the lemongrass into liquids or adding it to dishes.
How do you reduce coconut milk?
To reduce coconut milk, pour it into a saucepan and let it simmer over medium heat. Stir occasionally and allow the liquid to evaporate until it reaches the desired consistency. Be careful not to let it boil too vigorously, as this can cause the coconut milk to separate.
How do you thicken coconut cream sauce?
To thicken coconut cream sauce, you can use several methods:
- Simmer: Allow the Sauce to simmer and reduce naturally until it reaches the desired consistency.
- Cornstarch slurry: Mix cornstarch with a small amount of cold water to create a slurry, then stir it into the Sauce and heat until thickened.
- Roux: Make a roux with equal parts flour and butter, cook it, and then whisk it into the Sauce.
- Arrowroot or tapioca starch: Similar to cornstarch, these can be used as a gluten-free thickening agent.
