Lemongrass Oil
July 31, 2024 by Kimberly
Bring a burst of fresh, citrusy zest to your dishes with lemongrass oil! It’s the perfect way to elevate your cooking with bright, exotic flavors.
50 MINUTES
ADVANCED
VEGAN
INT.
40 PER TSP
FRESH
ZESTY
MICHELIN
OIL
SUMMER
ABOUT THE RECIPE
Lemongrass oil is your new secret weapon in the kitchen! With its vibrant, citrusy notes, it adds a refreshing twist to any dish. Perfect for those who love experimenting with flavors, lemongrass oil is versatile and easy to use, making it a fantastic addition to both sweet and savory recipes.
How to serve
Drizzle lemongrass oil over salads for a zesty kick, or mix it into marinades for a burst of flavor. It’s also amazing in soups, curries, and even desserts. A little goes a long way, so start with a small amount and adjust to taste. I love to eat it in this Five Spice Roasted Chicken & King Oyster Mushroom Soup.
How to store
Store lemongrass oil in a cool, dark place to maintain its freshness and potency. Make sure the bottle is tightly sealed to prevent oxidation. Properly stored, it can last for 1-2 weeks.
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Lemongrass Oil
- Total Time: 50 min
- Yield: 250 ml / 1 cup 1x
Description
Ingredients
- 25 grams lemon grass
- 250 milliliters cold-pressed sunflower oil
Instructions
- Chop the lemongrass into coarse pieces, and put them into the blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the lemongrass are visible.
- Pour the mixture from the blender into a medium-sized pot and heat it over medium heat to a temperature of about 102°-103°C (215°-217°F), and maintain this temperature for the next 10-15 minutes. Stir occasionally, making sure the temperature remains steady and nothing gets burned.
- Prepare a bowl large enough to fit a medium-sized pot, and fill it with cold water and a handful of ice cubes. Also, hang a fine sieve strainer over one medium-sized bowl and another fine sieve strainer, with a coffee filter inside it, over another medium-sized bowl.
- Now, place the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and let it sit for about 20 minutes so that the oil gets more infused.
- After the 20 minutes, pour the oil into the prepared fine sieve to catch the coarse particles.
- Then, pour the oil into the second sieve, which is equipped with a coffee filter, to catch the remaining finer particles.
- Allow the oil to drip through for about 1 hour or maybe more depending on how many remaining particles are in the coffee filter. Once all the oil has passed through the coffee filter, transfer the collected amount of oil into an oil bottle. Store in the refrigerator for up to 1-2 weeks.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 15 min
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