Name: Fresh Lemongrass Marinade
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

Fresh Lemongrass Marinade

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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

Instructions

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