Creme fraiche with lemongrass and lime sauce

This sauce goes with the sweet potato wedges I’ve listed elsewhere, but I’m putting it by itself because it’s a versatile sauce you can use with fish or other veggies. I use it with coriander coated tuna and the first time I made it, my husband was literally licking the plate!

15 minutes to prepare

1/2 lemongrass stalk,  very finely chopped
3/4 cup creme fraiche
grated zest and juice of 2 limes (depending on size of limes, I only use one if it’s large)
1 inch fresh ginger, peeled and grated
1/2 tsp fine sea salt

Combine all ingredients and keep at room temperature until serving.