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Epicurious

Lemongrass Marinade

This marinade may be made in advance and kept in the refrigerator for 2 days.

Recipe information

  • Yield

    makes 1 2/3 cups

Ingredients

4 stalks lemongrass, tough outer leaves removed, cut into pieces
1 1-inch piece peeled fresh ginger, roughly chopped
4 garlic cloves
2 shallots, peeled and roughly chopped
2 tablespoons brown sugar
1/2 cup mirin
2 tablespoons Asian fish sauce
6 tablespoons canola oil

Preparation

  1. Add the lemongrass, ginger, garlic, and shallots through the feed tube of a food processor with motor running. Process until very finely chopped. Add the sugar, mirin, and fish sauce; process until pureed, scraping the sides as needed. With the motor running, slowly add the oil; process until incorporated.

The cookbook cover with a blue background and fine typeface.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.
TagsMarinadeAsianLemongrassHerbs & SpicesGingerDairy FreeNut FreeGluten FreeRawEasyQuickMake AheadMeal PrepNo-CookFood ProcessorCookbooks
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