Follow these steps for perfect results
peanut oil
lemongrass
smashed and chopped
black peppercorns
Place oil in a saucepan.
Smash the lemongrass stalks with a heavy knife, especially the bulbous end.
Coarsely chop the lemongrass and add it to the oil.
Add black peppercorns to the oil.
Bring the oil mixture to a boil.
Remove the saucepan from the heat.
Allow the oil to cool for 6 hours.
Strain the oil through cheesecloth into a bottle.
Cover the bottle loosely and refrigerate.
Use within 2 weeks.
Expert advice for the best results
Do not overheat the oil, as this can burn the lemongrass.
Ensure the lemongrass is fully submerged in the oil during infusion.
Everything you need to know before you start
5 minutes
Can be made a day in advance
Serve in a small bottle or ramekin.
Drizzle over grilled fish.
Use as a base for salad dressings.
Add to noodle soups.
Enhances the lemongrass flavor.
Discover the story behind this recipe
Commonly used in Southeast Asian cuisine for its aromatic properties.
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