Fresh Lemongrass Marinade
Recipe courtesy of CanolaInfo.org.
6 lemongrass stalks
3 tablespoons water
3 tablespoons freshly squeezed lime juice
1 garlic clove
3 tablespoons honey
1 tablespoon low sodium soy sauce
1 teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon kosher salt, or to taste
3 tablespoons canola oil
- Trim off root ends of lemongrass; remove all tough outer leaves. Cut off tender lower 4 to 6-inch of stalks, and chop. Discard tops. Purée chopped lemongrass and water in blender until smooth, about 2 minutes.
- Add lime juice, garlic, honey, soy sauce, pepper flakes, salt and canola oil, and blend until smooth, about 1 minute more. Reserve 1/3 of marinade for basting.
- To Serve: Marinate beef, pork or chicken with remaining marinade overnight and shrimp or fish for 1 hour. Discard marinade after using. Grill over medium heat; baste with reserved marinade halfway through cooking time.
Makes about 1 cup marinade.
Recipe and photograph courtesy of CanolaInfo.org.