Lemongrass Infused Oil
This infusion acts as a high-impact finish for soups, steamed fish, or grilled vegetables. You are looking for a subtle, floral brightness that lingers on the palate rather than a harsh, medicinal intensity.
Temperature control is your primary concern.
If you overheat the oil, you will cook the lemongrass rather than infuse it, resulting in a bitter, burnt taste instead of a bright, clean fragrance.
- small heavy-bottomed saucepan
- meat mallet or heavy knife spine
- fine-mesh strainer
- cheesecloth
- sterilized glass jar
What goes in.
- 3 stalksfresh lemongrass, tough outer leaves removed
- 1 cupneutral oil like grapeseed or refined sunflower
Stasis over simmering
The oil should never bubble or shimmer aggressively. Keep the heat on the lowest possible setting to allow the aromatics to seep into the fat slowly.
The method.
Prepare the stalks
Trim the base and the top third of the lemongrass. Use a mallet to crush the stalks until they are pliable and the inner fibers are exposed; this releases the essential oils.
Rough chop
Cut the bruised stalks into two-inch pieces. Do not mince them, or you will have trouble straining the fine sediment later.
Gentle heat
Place the lemongrass and oil into the saucepan. Turn the heat to the lowest setting for 45 minutes. The lemongrass will turn pale and slightly translucent.
Cool and steep
Remove the pan from the heat and let it sit undisturbed for at least 30 minutes. This cooldown period allows the infusion to deepen as the oil returns to room temperature.
Strain
Line a strainer with cheesecloth and pour the oil into a sterilized jar. Press the lemongrass pieces lightly with a spoon to extract remaining oil, then discard the solids.
Other turns to take.
Thai Chili Lemongrass
Add two dried red chilies to the oil during the infusion for a subtle, creeping heat.
Ginger-Lemongrass
Include a one-inch piece of smashed ginger to provide a sharper, earthy backbone to the citrus profile.
When it doesn't go to plan.
Always use a neutral oil; olive oil will overpower the lemongrass and mask its delicate scent.
If you see the oil starting to bubble, lift the pan off the burner immediately to lower the temperature.
Use a dark glass bottle for storage if possible, as light degrades the infusion over time.
The ones that keep coming up.
How long will this stay fresh?
Kept in an airtight container in a cool, dark cupboard, it will maintain its character for about two weeks.
Can I use dried lemongrass?
Dried lemongrass lacks the essential oils required for a clean infusion and will result in a woody, muted flavor.
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