Lemongrass Vinaigrette

http://www.eatingwell.com/recipes/lemongrass_vinaigrette.html

From EatingWell:  May/June 1998

This tangy Vietnamese dressing would be a great dipping sauce for fresh spring rolls.

About 1 cup | Active Time: 10 minutes | Total Time: 30 minutes

Ingredients

• 1/4 cup reduced-sodium chicken broth
• 2 small stalks lemongrass, trimmed and chopped
• 4 tablespoons chopped shallot, divided
• 2 tablespoons lime juice
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon fish sauce
• 1 1/2 teaspoons sugar
• 1 teaspoon hot chile oil
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh mint

Preparation

1. Combine broth, lemongrass and 2 tablespoons shallot in a small saucepan. Cook over medium heat until reduced to 1/4 cup, about 10 minutes. Remove from heat and let stand for 10 minutes. Strain into a small bowl, discarding solids. Add remaining 2 tablespoons shallot, lime juice, soy sauce, fish sauce, sugar and chile oil; whisk to combine. Just before serving, stir in cilantro and mint.

Nutrition

Per 2-tablespoon serving : 7 Calories; 0 g Fat; 0 g Sat; 0 g Mono; 1 mg Cholesterol; 1 g Carbohydrates; 0 g Protein; 0 g Fiber; 119 mg Sodium; 20 mg Potassium

Exchanges: none

Tips & Notes

• Make Ahead Tip: Cover and refrigerate for up to 1 day.

• Vietnamese fish sauce is available in the international-food section of most supermarkets.