Use this punchy Thai-inspired sauce to marinate steak or chicken, mix it with corn as it's cooking or toss it with vegetables before roasting.
- Prep time 10 minutes
- Total time 10 minutes
Ingredients
Method
In food processor, pulse lemongrass with ginger until coarsely ground. Add basil, mint, Thai pepper, brown sugar, lime zest, lime juice, fish sauce and salt; pulse, scraping down side, until in coarse paste. With motor running, add oil in thin steady stream until smooth. (Make-ahead: Refrigerate in airtight container for up to 3 days.)
Makes 2/3 cup.
Nutritional facts per tbsp: about
- Sodium 44 mg
- Sugars 1 g
- Calories 67.0
- Total fat 7 g
- Potassium 34 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 2 g
%RDI
- Iron 1.0
- Folate 2.0
- Calcium 1.0
- Vitamin A 1.0
- Vitamin C 3.0
