Photo by Howard Lee Puckett
Used with permission from Jekka’s Herb Cookbookby Jekka McVicar (Firefly Books, 2011).
This oil is lovely for salad dressings, mayonnaise, stir-fry dishes and soups. MAKES 2 CUPS OIL
• 5 swollen lemongrass stems
• 2 cups light olive oil
• 2 teaspoons lemon juice
1. Prepare the stems by removing the outer sheaths and revealing the white inner stem. Slice finely, then, using a pestle and mortar, add stems and pound until you have a paste (you may have to do this in a few batches). Add a small amount of oil, mix, then spoon into a medium-sized bowl. Repeat until you have turned all the stems into paste. Once all the paste is in the bowl, add remaining oil and lemon juice and stir well.
2. Pour into a container with a sealing lid, and pop into the fridge. Use within 5 days; shake well before use as the lemon juice will separate.
Note: Swollen lemongrass stems refers to the pale bottom part of the stalk. Alternative method: After 2 days, strain the oil through an unbleached coffee filter paper, pour into a clean sterilized container with a sealing lid and keep in the fridge. Use within 3 days; shake well before use.
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