Glaze For Vegetables

Chef Marie

  • 2 cups vegetables stock
  • 1/4 cup lemon juice
  • Zest of 1 lemon, minced
  • 4 garlic cloves, minced
  • 3 lemongrass stalks, white part, minced
  • 2 green onions, minced
  • Pepper to taste

    Bring the following ingredients to a boil in a pan over high heat: stock, lemon juice, lemon zest, garlic, lemongrass, and green onions. Reduce liquid by half. Add pepper to taste and cool. Strain and refrigerate until later use.
    If it tastes too acidic, add a teaspoon of honey towards the end of the cooking.
    Place cooked vegetables in a bowl; add warm glaze and mix until blended. You can also brush the glaze over grilled or baked meat or fish.
    Option: For a Thai flavor, use cayenne pepper, sprinkle toasted sesame seeds and drizzle in a little sesame oil.
    Substitute: lime for lemon
     or orange without lemongrass for lemon.

    Makes 1 cup.