Orange sauce with lemongrass

Orange and lemongrass make a winning combination. By infusing the orange juice with the lemongrass, you create a liquid bursting with flavour that can be used for further processing. 

Makes 400g.

Orange sauce with lemongrass

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orange juice



egg yolks




Preparation method

  • Crush the lemongrass by hitting it with the back of an old knife.
  • Combine the orange juice and lemongrass, pull vacuum, and leave in the refrigerator for 24 hours.
  • Strain the lemongrass from the juice and boil the liquid.
  • Lightly beat the egg yolks with the sugar.
  • Pour the warm orange juice into the egg yolks while stirring.
  • Gently heat the sauce to set the egg yolks. Allow to cool. 

Serving suggestions

  • Use in a dish with components of coconut, nuts, and yoghurt.
  • Use in a dish with components of pineapple, mango, kiwi or melon.
  • As a basic ingredient for a bavaroise or sorbet.

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