This very fruity mandarin sauce gets an Asian note with the minimal addition of ginger and lemongrass.
The ginger gives this sauce a slight spiciness, really only slightly, and is not noticeable in terms of taste.
If you refuse ginger, you can of course do without it in the recipe.
Rub the zest off a tangerine
Squeeze the mandarins, it should be 500g of juice
Reduce the tangerine juice with the zest until it is lightly bound
Add the ginger and lemongrass and let it steep for two hours
Pass through a fine sieve
Season to taste with chilli and sugar
Do not heat once until the sugar has dissolved
The sauce is thin and if you want it smoother, you can mix a teaspoon of cornstarch with up to XNUMX of the sauce and thicken the sauce with the dissolved starch.
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