From Daniel Humm's kitchen · Eleven Madison Park, New York
stove · curry sauce
★★★ KITCHENMontreal Lemongrass Curry
From a three-star kitchen & national award winner
Ratio
CANOLA OIL 15WHITE WINE 220CHICKEN STOCK 360COCONUT MILK 360LIME JUICE 60
Ingredients
- CANOLA OIL15 ml
- LEMONGRASS60 g
- GINGER10 g
- LEEK60 g
- SHALLOT180 g
- CURRY POWDER4 g
- WHITE WINE219.95 ml
- KAFFIR LIME2 g
- CHICKEN STOCK360 ml
- COCONUT MILK360 ml
- COCONUT20 g
- APPLE150 g
- PINEAPPLE80 g
- BANANA60 g
- PARSLEY3 g
- BUTTER14 g
- LIME JUICE60 ml
- SALT9 g
- CAYENNE0.2 g
Method
- This one needs stove heat — jar fill-lines aren’t the whole story yet.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
Provenance
Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.
Originally published as Lemongrass Curry Sauce.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Gear Patrol / Eleven Madison Park (published as “Lemongrass Curry Sauce”). Full citation lives in Provenance.