Lemongrass Vinaigrette
Yield: 1 cup
| Ingredients | Amounts |
|---|---|
| Lemon grass stalks, fleshy bottom third only, minced | 8 ea. |
| Rice wine vinegar | 1 cup |
| Sugar | 2 Tbsp. |
| Fresh lime juice | ¼ cup |
| Thai bird chile, minced | 2 Tbsp. |
| Fish sauce | 2 Tbsp. |
Method
- In a small saucepan, bring the lemon grass, vinegar, and sugar to a boil over high heat. Reduce the heat to medium and boil until the liquid is reduced by about half, about 20 to 25 minutes.
- Remove from the heat and strain, discarding the lemon grass. Add the remaining vinaigrette ingredients, mix well, and refrigerate until ready to serve.
Note: For a vegetarian version of this sauce, replace the fish sauce with soy sauce.