Lemongrass Sweet Chili Sauce

Submitted by gailanng

"From Recipe Bridge. Goes well with recipe #460986."

 

• Ready In: 15mins
• Ingredients: 9
• Yields: 1/2 cup

ingredients

• 1⁄4 cup water
• 3 tablespoons finely-minced lemongrass (fresh or frozen-prepared)
• 1⁄2 cup rice vinegar
• 1⁄2 cup white sugar
• 1⁄2 - 1 tablespoon dried crushed chili (1 tablespoon makes for very spicy sauce)
• 3 tablespoons fish sauce
• 3 garlic cloves, minced
• 2 tablespoons sherry wine
• 1 tablespoon cornstarch dissolved in 3-4 tbsp. cool water

directions

1. Place all sauce ingredients except cornstarch-water mixture in a sauce pan and bring to a boil. When sauce comes to a rolling boil and begins to foam up, reduce heat to medium. Continue boiling over medium heat 10 minutes, or until vinegar has burned off and sauce is reduced by 1/3 to 1/2. Reduce heat to medium-low and add the cornstarch mixture, stirring well to incorporate. Sauce will gradually thicken in 1-2 minutes. If you'd like it thicker, add more cornstarch-water in the same way.
2. Remove from heat and taste-test. The sauce should taste sweet first, followed by sour and then spicy tones. Adjust this balance by adding more sugar for a sweeter sauce, or a little more vinegar OR lemon/lime juice if too sweet. Add more chili if you'd like it spicier. This sauce is usually served at room temperature.