OIL - Chili Lemongrass Oil

By Unblond1

This fragrant lemongrass-infused oil has a slight hint of spice to kick it up a notch. Double the recipe and refrigerate any leftover oil in an airtight container to use as the base of a salad dressing or toss with noodles for a simple side dish.

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Ingredients

1 stalk lemongrass
1/3 cup (75 mL) vegetable oil
3 fresh red finger chili peppers, sliced
4 cloves garlic, smashed

Details

Servings 5

Preparation

Step 1

Cut lemongrass into 1 1/2-inch (4 cm) pieces. Smash with chef 's knife. In small saucepan, cook lemongrass, oil, chili peppers and garlic over medium heat, stirring occasionally, until fragrant, about 15 minutes. Let cool for 15 minutes. Strain.

Make-ahead: Refrigerate in airtight container for up to 5 days.

Nutritional Information per 1 tsp: about

cal 43 pro 0g total fat 5g sat. fat 0
carb 0g dietary fibre 0g