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Lemon-Honey Sauce With Garlic |
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Print this Recipe THAILAND Makes about 1 1/2 cups Sweet, sour, slightly hot, and decidedly pungent, this sauce is the quintessence of Thai cooking. To be strictly authentic, you’d use cilantro root, which tastes like a cross between fresh cilantro and parsnip. If you live near an Indian, Hispanic, or Southeast Asian market, you can probably buy cilantro with the roots still attached. If not, use cilantro leaves-the sauce will be almost as good. Don’t be put off by the seemingly large quantity of garlic and chiles: The lemon juice and honey seem to neutralize these ingredients. This sauce can be served with grilled chicken, beef, or pork, but it’s particularly good with seafood. 12 cloves garlic, minced 3 to 6 serrano chile, , Thai, or other hot chiles, seeded and finely chopped 3 tablespoons coriander, minced fresh, roots or leaves 1/2 cup lemon juice, fresh 1/2 cup asain fish sauce 3 tablespoons honey Combine the garlic, chiles, coriander root, lemon juice, fish sauce, and honey in a bowl and whisk to mix. Taste for seasoning, adding more of any of the ingredients as desired. Serve immediately or cover and refrigerate for up to 8 hours. Makes about 1 1/2 cups This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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