Gastronomixs

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. 

Orange sauce with lemongrass

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Ingredients

1

stalk

lemongrass

250

ml

orange juice

75

g

sugar

120

g

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

  • In combination with pineapple, mango, kiwi, or melon.
  • As a basic ingredient for a bavaroise. 

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