Fresh Lemongrass Marinade

Name: Fresh Lemongrass Marinade
Yield: Servings
Ingredients: 6 lemongrass stalks 6; 3 Tbsp water 45 mL; 3 Tbsp freshly squeezed lime juice 45 mL; 1 garlic clove 1; 3 Tbsp honey 45 mL; 1 Tbsp low sodium soy sauce 15 mL; 1 tsp crushed red pepper flakes, or to taste 5 mL; 1/4 tsp kosher salt, or to taste 1 mL; 3 Tbsp canola oil 45 mL

Author:: Jamie Geller Test Kitchens
Publish date:: Apr 5, 2010

ServingsServings

Ingredients

6 lemongrass stalks 6
3 Tbsp water 45 mL
3 Tbsp freshly squeezed lime juice 45 mL
1 garlic clove 1
3 Tbsp honey 45 mL
1 Tbsp low sodium soy sauce 15 mL
1 tsp crushed red pepper flakes, or to taste 5 mL
1/4 tsp kosher salt, or to taste 1 mL
3 Tbsp canola oil 45 mL

Preparation

1 Trim off root ends of lemongrass; remove all tough outer leaves. Cut off tender lower 4 to 6-inches (10 to 15 cm) of stalks, and chop. Discard tops. Puree chopped lemongrass and water in blender until smooth, about 2 minutes.
2 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.
3 Marinate beef, and chicken with remaining marinade overnight and fish for 1 hour. Discard marinade after using. Grill over medium heat; baste with reserved marinade halfway through cooking time.

Source: canolainfo.org