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This recipe makes 2 cups of oil. The oil is great for salad dressings, stir-fry, soups, really just anything you want to use it for.
You will need the following:
5 swollen lemongrass stems (the pale bottom part of the stalk)
2 cups of light olive oil
2 teaspoons of lemon juice
Remove the outer sheaths from the lemongrass stems and slice the white inner stem very finely. Pound these stems (use a mortar and pestle) until they are a paste. Next you add a small bit of oil and mix. Continue until all the stems are paste, then add the remaining oil and lemon juice and stir well. Place this mixture in a sealed container and put in the refrigerator. Make sure you shake well before each use and use within 5 days.
You may also strain it with cheesecloth if you prefer.
You will need the following:
5 swollen lemongrass stems (the pale bottom part of the stalk)
2 cups of light olive oil
2 teaspoons of lemon juice
Remove the outer sheaths from the lemongrass stems and slice the white inner stem very finely. Pound these stems (use a mortar and pestle) until they are a paste. Next you add a small bit of oil and mix. Continue until all the stems are paste, then add the remaining oil and lemon juice and stir well. Place this mixture in a sealed container and put in the refrigerator. Make sure you shake well before each use and use within 5 days.
You may also strain it with cheesecloth if you prefer.
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