Lemongrass Oil

1. 1

   Place oil in a saucepan. Use a heavy knife or mallet to smash the lemongrass stalks to bits and coarsely chop the bulbous end; add it to the oil with the peppercorns. Bring to a boil.

2. 2

   Remove from heat, cool for about 3-4 hours and strain through cheesecloth into a bottle; refrigerate. Will keep for 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.