Ingredients
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1 teaspoon canola oil
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3 stalks lemongrass, finely minced, white part only
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1/2 tablespoon gingerroot, minced
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1/4 cup white wine
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1/2 lemon, juice and zest of
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1 cup chicken broth
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1 1/2 tablespoons sugar
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1/2 tablespoon Smart Balance butter spread or 1/2 tablespoon butter
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salt and black pepper
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1/2 large shallot, minced
Instructions
- In a medium pan saute lemongrass, ginger and shallot until soft, about 5 minutes.
- Deglaze vegetables with the wine; reduce by about 80 percent.
- Add the juice and zest of the lemon, chicken broth and sugar, and reduce it to half.
- Whisk in the butter. Puree with a hand blender (it won't be a totally smooth consistency). Season with salt and pepper, to taste.
- Serve over chicken that has been baked or barbecued. Enjoy!