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Kaffir Lime Sauce

This recipe for kaffir lime sauce, courtesy of chef Kevin Stanton, makes an excellent topping for Tea-Poached Salmon.

  • Servings: 4

Source: The Martha Stewart Show, January Winter 2008


  • 1 tablespoon olive oil
  • 3 medium shallots, finely chopped
  • 2 stalks lemongrass, cut crosswise into 2-inch pieces
  • 12 fresh or dried kaffir lime leaves, cut into thirds
  • 1 tablespoon chile paste, such as harissa or Chinese chile paste
  • 1/4 cup red wine
  • 1 cup canned crushed tomatoes
  • 2 tablespoons heavy cream
  • Coarse salt and freshly ground pepper


  1. Heat olive oil in a medium skillet over low heat. Add shallots and cook until soft and translucent, about 1 minute. Crush lemongrass pieces and add to skillet; cook for 30 seconds. If using fresh lime leaves, rub between the palms of your hand; add lime leaves and continue cooking mixture, 30 seconds more.

  2. Add chile paste and cook, stirring, until browned, about 15 seconds. Add wine and cook until reduced by half, about 2 minutes.

  3. Add tomatoes and bring mixture to a boil. Immediately reduce to a simmer and cook for 30 minutes. Strain mixture into a small saucepan through a fine mesh sieve; discard solids. Add cream to saucepan and place over medium heat. Cook sauce until liquid is reduced slightly, about 5 minutes. Serve immediately.

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