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“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.”
READY IN:
10mins
YIELD:
1 cup
UNITS:
US

Ingredients Nutrition

Directions

  1. 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.
  2. Remove from heat, cool for about 3-4 hours and strain through cheesecloth into a bottle; refrigerate. Will keep for 2 weeks.

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