Riverfront Lemongrass

Name: Riverfront Lemongrass
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about ¾ cup (180 ml)
Cuisine: Asian
Ingredients: 1 lemon grass stalk, heart only Lemongrass; ½ cup (125 ml) Olive Oil; 1 lemon, zest Lemon Zest; 1 lemon, juice Lemon Juice; 2 tbsp of rice wine vinegar (30 ml) Rice Vinegar; 1 tbsp of chilli sauce (15 ml) Chilli Sauce; 1 garlic clove, minced Garlic; 1/2 tsp Dijon mustard (2.5 ml) Dijon Mustard; about ¼ tsp (2 g) Salt; about ¼ tsp (0.5 g) Pepper

Independent adaptation of a publicly published Andy Waters recipe. Not affiliated with, sponsored by, or endorsed by Andy Waters.

DRESSING · CRAB SALAD & SEAFOOD

In the published recipe, this is the dressing for crab salad.

Waters' Riverfront Lemongrass vinaigrette for crab salad.

On the jar

LEMONGRASS

Method: stove
Yield: about ¾ cup
Ingredients: 10

Stove sauce. Cook from the recipe

Ratio

Olive Oil 125 mlLemon Juice 30 mlRice Vinegar 30 mlChilli Sauce 15 mlDijon Mustard 3 ml

Ingredients

Lemongrass1 lemon grass stalk, heart only
Olive Oil½ cup (125 ml)
Lemon Zest1 lemon, zest
Lemon Juice1 lemon, juice
Rice Vinegar2 tbsp of rice wine vinegar (30 ml)
Chilli Sauce1 tbsp of chilli sauce (15 ml)
Garlic1 garlic clove, minced
Dijon Mustard1/2 tsp Dijon mustard (2.5 ml)
Saltabout ¼ tsp (2 g)
Pepperabout ¼ tsp (0.5 g)

Method

This sauce is cooked on the stove. The jar is for storing it, not making it.
Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
Finish off heat; adjust seasoning.

Get Riverfront Lemongrass + 4 more sauces like it

The full recipe and its 4 closest matches, straight to your inbox. Keep them for the next time you go looking.

No spam. Just the recipes, and first word when jars ship.

Companion jar

Riverfront Lemongrass wants a whisk and a stove. Make it from this page.

The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:

3 kitchens · 7 stars · 2 national awards

Lemon Soy Vinaigrette★ STARRED KITCHENOn the jar: LEMON SOY
Palm Sugar-Ginger-Fish Sauce Dressing★ STARRED KITCHENOn the jar: PALM
Ginger Vinaigrette★★★ KITCHENOn the jar: GINGER-SOY
Buttermilk Vinaigrette★★★ KITCHENOn the jar: BUTTERMILK

Build the companion jar

$39.99 + S&H founding · first 500 · $49.99 after launch

Missed the form above? Get these recipes by email, and lock the founding price.

Provenance

Andy Waters works in Modern British at Edmunds; credentials include Michelin 1* (Edmunds, Henley-in-Arden).

Originally published as Lemongrass Vinaigrette.

Adapted from a Andy Waters recipe (Andy Waters / Great British Chefs (crab salad)).

FAQ

Can this go in a shake jar?

No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.

What do the quantities mean?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Andy Waters / Great British Chefs (crab salad) (published as “Lemongrass Vinaigrette”). Full citation lives in Provenance.

What if it separates?

Oil and acid emulsions can separate in the fridge; that's the fat solidifying, not spoilage. Cap the jar and shake, or let it sit at room temperature a few minutes first, then shake again.

Companion jar