Recipe Lime Leaf Sauce

[The Late Night Gourmet]

This started out as the baseline marinade for a stir-fry. I can't recall making a marinade and liking it so much that I saved some of it separately to use as a dipping sauce. But, that's what happened here. This is based on a marinade recipe on The Spruce.

This definitely has an in-your-face lime leaf flavor; if you're unsure of how much you'll like that flavor, I suggest starting with a few leaves, tasting, and then adding more as needed.

Ingredients

1/2 red onion, diced
1/2 lime, peeled and seeded and finely chopped
3 ounces white mushrooms
1 serrano pepper
10 lime leaves
1 ounce garlic (4-5 cloves), minced
1 ounce ginger, minced
2 tablespoons fish sauce
2 tablespoons lime juice
1 ounce fresh basil
1 ounce vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon Chinkiang vinegar
2 tablespoons brown sugar

Directions

1. Peel the lime leaves off the stems and discard the stems. Using kitchen sheers, cut lime leaf into tiny pieces.

2. Add all ingredients to a food processor. Puree until fully blended.

 

[CraigC]

This started out as the baseline marinade for a stir-fry. I can't recall making a marinade and liking it so much that I saved some of it separately to use as a dipping sauce. But, that's what happened here. This is based on a marinade recipe on The Spruce.

Ingredients

1/2 red onion, diced
1/2 lime, peeled and seeded and finely chopped
3 ounces white mushrooms
1 serrano pepper
10 lime leaves
1 ounce garlic (4-5 cloves), minced
1 ounce ginger, minced
2 tablespoons fish sauce
2 tablespoons lime juice
1 ounce fresh basil
1 ounce vegetable oil
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon Chianking vinegar
2 tablespoons brown sugar

Directions

1. Peel the lime leaves off the stems and discard the stems. Using kitchen sheers, cut lime leaf into tiny pieces.

View attachment 14832

2. Add all ingredients to a food processor. Puree until fully blended.
View attachment 14833

What kind of limes did you use that have seeds and do you mean Chinkiang rice vinegar?

 

[The Late Night Gourmet]

What kind of limes did you use that have seeds and do you mean Chinkiang rice vinegar?

I haven't seen seeds in any limes I've gotten in a long time, which is great; not sure why lemons seem to still be bred with seeds a lot of the time. But, I figured I'd mention it on the odd chance that there's a seed that gets missed.

Yes...I did mean Chinkiang vinegar (ingredient list updated accordingly).

 

[The Late Night Gourmet]

By the way, this definitely has an in-your-face lime leaf flavor. I happen to like it, since it retains its flavor while not overpowering the flavor of other things. If you're unsure of how much you'll like that flavor, I suggest starting with a few leaves, tasting, and then adding more as needed.

 

[CraigC]

I don't know if this is common knowledge, but all Persian limes grown in Florida, have to be grafted onto lemon tree stalks to grow.

 

[The Late Night Gourmet]

I don't know if this is common knowledge, but all Persian limes grown in Florida, have to be grafted onto lemon tree stalks to grow.

I certainly didn't know that. I assume it's because the lemon trees are more robust?

 

[rascal]

Hmmm, I have 2 lemon and 1 lime tree, I'm going to have to experiment on this. Thanks for tip.

Russ