Lemongrass Oil

By Molly O’Neill

Published June 14, 1997

Total Time
6 hours 15 minutes, plus refrigeration
Rating
3(9)
Comments
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Featured in: Splendor In the Lemongrass

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Ingredients

Yield:One pint

  • 2 cups peanut or corn oil

  • 8 stalks fresh lemongrass

  • 8 black peppercorns

Ingredient Substitution Guide
Nutritional analysis per serving

4 grams carbs; 409 calories; 12 grams monosaturated fat; 24 grams polyunsaturated fat; 6 grams saturated fat; 44 grams fat; 1 milligram sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Place oil in a saucepan. 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. Bring to a boil. Remove from heat, cool for 6 hours and strain through cheesecloth into a bottle. Cover loosely and refrigerate. The oil will keep for 2 weeks.

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