Lemongrass Cream
Let me begin by saying that this Lemongrass Cream is one of the most memorable things I’ve ever put in my mouth. I first tried this cream while on foodie adventure to Vancouver in 2021, during which we were surprised with a small treat by Chef Roger Ma on a return visit to the amazing Boulevard Kitchen & Oyster Bar.While the dish itself was out of this world (featuring raw oysters, fresh caviar, and Kefir lime oil), the lemongrass cream was the star of the show. It is rich and velvety, with a subtle explosion of lemongrass that tends to linger for just the right amount of time. As soon as I experienced it, I told myself that I needed to re-create it as soon as I got home. Et voilà! If there was a sixth star on my rating system this would definitely get that rating.
Ingredients
Equipment
Method
Mise en Place
- Assemble equipment. Trim, chop, and smash lemongrass, measure cream.
Cooking + Assembly
- Prepare lemongrass by first chopping then pounding the stalks to release flavour.
- Add the stocks to the heavy cream and heat in a medium saucepan over medium heat until a soft boil is achieved. Reduce heat and simmer uncovered for 30 minutes, whisking frequently.
- Remove from heat and strain through a fine mesh sieve. Refrigerate until needed.
Notes
- You can whip the cream with a hand mixer in order to create a foam that’s slightly stiffer.
- There are endless possibilities for pairings with this sauce. Apart from using it with oysters, I’ve also recently used as a topping for soup (e.g. Charred Corn and Squash Soup with Lemongrass), and as a substitute sauce for Cod Beurre Blanc).
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