John Myers
Wasabi Lime Cream Sauce
The perfect wasabi lime cream sauce recipe with a picture and simple step-by-step instructions.
- 3 Rods Spring onions fresh
- 1 pole Lemongrass
- 1 piece Star anise
- 2 piece Limes (juice)
- 5 tablespoon Wasabi powder
- 100 ml Vegetable stock
- 200 ml. Cream 30% fat (whipped semi-stiff)
- 150 g Quark double cream
- Freshly ground pepper and salt
- The sauce is very easy to make – but the taste is unique. Freshness and a fine sharpness play around e.g. a salmon fillet – as in my example.
- Cut the spring onion into small pieces and fry briefly with a little butter (do not let it brown).
- Now add the lemongrass (beat lightly so that the aroma can fully develop), the broken star anise and the lime juice. Stir briefly once. Then mix the wasabi powder with a little water and add it as well. Mix well again. Top up with vegetable stock and simmer for 5 minutes.
- During this time, whip the cream (semi-finished / not stiff). Stir into the simmering wasabi mixture and reduce the heat to half the total height for another 5 minutes. Now take out the lemongrass and fold in the quark. Season to taste with salt and pepper. Finished !!!
- Note 5 = This sauce is also a pleasure cold to a e.g. Rostbeef cuts
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