Kaffir Lime Sauce
This recipe for kaffir lime sauce, courtesy of chef Kevin Stanton, makes an excellent topping for Tea-Poached Salmon.
- 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
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.
Add chile paste and cook, stirring, until browned, about 15 seconds. Add wine and cook until reduced by half, about 2 minutes.
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.