Lemongrass Oil
- Ready In:
- 10mins
- Ingredients:
- 3
- Yields:
-
1 cup
ingredients
- 1 cup canola oil
- 4 fresh lemongrass, bottom stalk and bulbous end
- 4 black peppercorns (optional)
directions
- 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.
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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!