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.
- Portion size 5 servings
- Credits : Canadian Living Magazine: October 2013
Ingredients
Method
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 facts per 1 tsp: about
- Fibre 0 g
- Sodium 0 mg
- Sugars 0 g
- Protein 0 g
- Calories 43.0
- Total fat 5 g
- Potassium 1 mg
- Cholesterol 0 mg
- Saturated fat trace
- Total carbohydrate 0 g
