Lemongrass Oil Recipes
LEMONGRASS OIL
Steps:
- Place oil in a saucepan. Use a heavy knife to smash the lemongrass to bits, particularly the bulbous end, then coarsely chop it and add it to the oil with the peppercorns. Bring to a boil. Remove from heat, cool for 6 hours and strain through cheesecloth into a bottle. Cover loosely and refrigerate. The oil will keep for 2 weeks.
LEMONGRASS OIL
Use to make Stanton Social and Beauty & Essex chef Chris Santos's Thai-Spiced Baby Back Ribs.
Provided by Martha Stewart
Categories Food & Cooking Cuisine-Inspired Recipes Thai-Inspired Recipes
Yield Makes 1/2 cup
Number Of Ingredients 2
Steps:
- Heat olive oil in a medium saucepan over medium heat. Remove from heat and add lemongrass; let stand 1 hour. Strain, discarding solids.
LEMONGRASS OIL
A fragrant oil that can be used in a multitude of recipes. Try sautéing seasoned scallops or shrimp, a finishing touch to risotto, add to marinades, use to stir-fry, add to homemade salad dressings, etc.
Provided by gailanng
Categories < 15 Mins
Time 10m
Yield 1 cup
Number Of Ingredients 3
Steps:
- Place oil in a saucepan. Use a heavy knife or mallet to smash the lemongrass stalks to bits and coarsely chop the bulbous end; add it to the oil with the peppercorns. Bring to a boil.
- Remove from heat, cool for about 3-4 hours and strain through cheesecloth into a bottle; refrigerate. Will keep for 2 weeks.
Nutrition Facts : Calories 1927.1, Fat 218, SaturatedFat 16.1
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