Lemongrass Oil

1. 1

   Place oil in a saucepan.

2. 2

   Use a heavy knife to smash the lemongrass to bits, particularly the bulbous end, then coarsely chop it and add it to the oil with the peppercorns.

3. 3

   Bring to a boil.

4. 4

   Remove from heat, cool for 6 hours and strain through cheesecloth into a bottle.

5. 5

   Cover loosely and refrigerate.

6. 6

   The oil will keep for 2 weeks.

* Per serving · 4 servings · Values may vary.

No additional tips available.