Lemongrass Oil

Recipe and photo by Tami Ganeles Weiser Yield:  16 servings (1 pint total)
Prep Time:  10 minutes Cook Time:  10 minutes

Lemongrass Oil

Fragrant and Asian-born lemongrass is now available at most grocery stores in the produce section year round. This oil is marvelous for drizzling over any green vegetable, before or after roasting or grilling, and makes a delicious salad dressing base.


2 cups peanut oil, or corn oil

8 fresh lemongrass stalks

8 black peppercorns


  1. Pour the oil into a nonreactive saucepan. Use a heavy knife to smash the lemongrass to bits, particularly the bulbous end, and then coarsely chop it and add it to the oil with the peppercorns. Bring to a boil over moderate heat.
  2. Remove the pan from the heat and set aside to cool for 6 hours.
  3. Strain through a double layer of dampened cheesecloth into a bottle. Cover and refrigerate for up to 2 weeks.

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