Lemongrass Cilantro Sauce
This sauce is vibrant and punchy — similar to a chimichurri — but has a Southeast Asian twist thanks to lemongrass, ginger, garlic, rice vinegar, and a kiss of sambal oelek
Makesabout 1/2 cup
Prep15 minutes
I’d argue that everything is better with a sauce (or dip, or dressing). Steak and peppercorn cream, rigatoni and marinara, romaine and vinaigrette, french fries and ketchup (or mayo, who’s with me?) — I could go on and on.
A summertime favorite of mine is this lemongrass cilantro sauce, which I firmly believe goes with all of the above — and more. Similar to chimichurri, it’s vibrant and punchy, but gets a Southeast Asian twist, thanks to lemongrass, ginger, garlic, and a kiss of warm, spicy sambal oelek. Instead of red wine vinegar (a standard choice for chimichurri), you’ll pour in rice vinegar, which provides a sweet, delicate flavor that brightens up the sauce. The best part? It all comes together in the food processor. Here’s how to put it to use.
My 6 Favorite Ways to Use Lemongrass Cilantro Sauce
Whatever you’re making, this sauce will make it better. Here are a few ideas to get you started.
- Drizzle it over grilled meats and vegetables.
- Use it as a salad dressing.
- Add a healthy dollop to a bowl of white beans.
- Brush it onto buttered corn on the cob.
- Stir it into cooked rice.
- Add it to mayo for a tasty dip or sandwich spread.
What’s your favorite summertime sauce? Let us know in the comments below!
Lemongrass Cilantro Sauce
This sauce is vibrant and punchy — similar to a chimichurri — but has a Southeast Asian twist thanks to lemongrass, ginger, garlic, rice vinegar, and a kiss of sambal oelek
Prep time 15 minutes
Makes about 1/2 cup
Nutritional Info
Ingredients
- 1/2 bunch
fresh cilantro
- 1 stalk
lemongrass
- 1 (1-inch) piece
fresh ginger
- 1 small clove
garlic
- 1 tablespoon
rice vinegar
- 1 tablespoon
water
- 1/2 teaspoon
sambal oelek
- 3/4 teaspoon
kosher salt
- 1/4 teaspoon
granulated sugar
- 1/4 cup
olive oil
Instructions
Prepare the following, placing them in a food processor fitted with a blade attachment as you complete them: Pick the leaves from 1/2 bunch fresh cilantro until you have 1 packed cup. Trim the bulb from 1 stalk lemongrass and remove any tough outer leaves, then coarsely chop about 6 inches of the stalk. Peel 1-inch ginger and coarsely chop.
Add 1 small garlic clove and process, stopping and scraping down the sides of the bowl as needed, until very finely chopped. Add 1 tablespoon rice vinegar, 1 tablespoon water, 1/2 teaspoon sambal oelek, 3/4 teaspoon kosher salt, and 1/4 teaspoon granulated sugar. Pulse to combine.
With the motor running, drizzle in 1/4 cup olive oil in a thin stream and process until smooth and emulsified. Use as a dipping sauce for vegetables or serve over grilled meat.
Recipe Notes
Storage: Refrigerate in an airtight container for up to 1 week or freeze for up to 1 month.