Sa Tế: Vietnamese Lemongrass Chili Sauce Recipe
This creamy white wine sauce is a luscious accompaniment perfect for poultry, seafood, or vegetables. Made with butter, garlic, shallots, and a splash of dry white wine, it combines vegetable stock, thickened cream, and Dijon mustard for a rich and flavorful finish. A touch of lemon juice and fresh herbs add brightness and balance.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Sauce
- Method: Stovetop
- Cuisine: French
- Diet: Vegetarian
Ingredients
Sauce Ingredients
- 57 g salted butter (¼ cup/2 oz)
- 3 teaspoons oil
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- ½ cup dry white wine (125 ml)
- ⅔ cup vegetable stock (160 ml)
- ⅔ cup thickened cream (160 ml)
- 2 teaspoons Dijon mustard
- ½ teaspoon cornflour (US cornstarch)
- 1 tablespoon lemon juice
- 1 ½ tablespoons finely chopped parsley or dill
- Salt and pepper, to taste
Instructions
- Prepare the aromatics: Heat the butter and oil together in a medium-sized pan over medium heat until melted and hot. Add the finely chopped shallot and minced garlic, then sauté gently until translucent and fragrant, about 2-3 minutes, taking care not to brown them.
- Deglaze with white wine: Pour in the dry white wine to deglaze the pan, stirring to loosen any browned bits. Allow the wine to simmer and reduce by half, approximately 3-4 minutes, concentrating the flavor.
- Add vegetable stock and cream: Stir in the vegetable stock and thickened cream. Bring the mixture to a gentle simmer and let it cook for 3-5 minutes to meld the flavors and slightly thicken.
- Incorporate Dijon mustard and thicken: Whisk in the Dijon mustard for flavor, then mix the cornflour with a small amount of cold water to make a slurry. Add the slurry to the sauce and continue to simmer gently until the sauce thickens to a creamy consistency, about 2-3 minutes, stirring constantly to avoid lumps.
- Finish with lemon and herbs: Remove the sauce from heat and stir in the lemon juice and finely chopped parsley or dill. Season with salt and freshly ground black pepper to taste. Serve immediately over your choice of dishes.
Notes
- Use a dry white wine such as Sauvignon Blanc or Pinot Grigio for the best flavor.
- Vegetable stock can be substituted with chicken stock for a richer taste.
- If you prefer a thinner sauce, reduce the cooking time slightly before adding the cornflour slurry.
- For a dairy-free version, substitute butter and cream with plant-based alternatives.
- Always weigh ingredients where a weight is provided for consistent results.
