Directions:
- In a medium pan saute lemongrass, ginger and shallot until soft, about 5 minutes.
- Deglaze vegetables with the wine; reduce by about 80 percent.
- Add the juice and zest of the lemon, chicken broth and sugar, and reduce it to half.
- Whisk in the butter. Puree with a hand blender (it won't be a totally smooth consistency). Season with salt and pepper, to taste.
- Serve over chicken that has been baked or barbecued. Enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 129.4 Kcal (542 kJ) | ||
| Calories from fat | 45 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5g | 8% | |
|---|---|---|---|
| Cholesterol | 3.75mg | 1% | |
| Sodium | 457.68mg | 19% | |
| Potassium | 260.24mg | 6% | |
| Total Carbs | 14.56g | 5% | |
| Sugars | 9.61g | 38% | |
| Dietary Fiber | 1.56g | 6% | |
| Protein | 1.27g | 3% | |
| Vitamin C | 18.9mg | 32% | |
| Iron | 0.5mg | 3% | |
| Calcium | 27.4mg | 3% | |
| Amount Per 100 g | |||
| Calories | 61.36 Kcal (257 kJ) | ||
| Calories from fat | 21.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.37g | 8% | |
|---|---|---|---|
| Cholesterol | 1.78mg | 1% | |
| Sodium | 217.04mg | 19% | |
| Potassium | 123.41mg | 6% | |
| Total Carbs | 6.91g | 5% | |
| Sugars | 4.56g | 38% | |
| Dietary Fiber | 0.74g | 6% | |
| Protein | 0.6g | 3% | |
| Vitamin C | 9mg | 32% | |
| Iron | 0.2mg | 3% | |
| Calcium | 13mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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