Lemongrass Chilli Oil

There’s a moment when hot oil meets aromatics and everything in the kitchen tilts toward something unforgettable — that sizzling, citrusy burst that perfumes the air, a soft crackle as garlic and shallots brown, and the red flecks of chilli releasing their heat into glossy oil. This lemongrass chilli oil is all of that: fragrant lemongrass brightness, warm garlic sweetness, the deep, fruity burn of dried chilies, and the comforting, silky texture of infused oil. It wakes up plain rice, dresses noodles, and turns a simple fried egg into a dish that feels like a celebration.

Make a batch when you want to elevate weeknight dinners, bring something bold to gatherings, or keep a jar on hand for cozy solo meals where you still crave a multilayered punch of flavor. It’s also excellent for gifting in small jars at festive seasons — bright, aromatic, and impossibly useful.

At a Glance

Prep Time: 10 minutes (plus jar sterilizing)
Cook Time: 20 minutes
Total Time: ~30 minutes (including cooling)
Servings: About 16 tablespoons (roughly 16 servings at 1 tbsp each)
Difficulty Level: Easy — requires patience for gentle infusion, not advanced technique

Nutrition Highlights

Estimated nutrition per serving (1 tablespoon / ~15 ml)

Calories: 120 kcal
Total Fat: 14 g
- Saturated Fat: ~1.9 g
- Trans Fat: 0 g
Cholesterol: 0 mg
Sodium: ~70–80 mg
Total Carbohydrates: 0.5 g
- Sugars: ~0.2–0.5 g
Protein: 0.1 g
Fiber: 0.1 g

Notes on these values:

The calorie and fat estimates are primarily derived from USDA FoodData Central values for common vegetable oils (1 tbsp oil ≈ 120 kcal, fat ≈ 14 g). Small contributions from garlic, shallot, and sugar are included in the carb and sugar estimates. For authoritative nutrition data on oils, see USDA FoodData Central; for sodium and general diet guidance, refer to CDC/Mayo Clinic recommendations. (Sources: USDA FoodData Central; CDC/Mayo Clinic).

Why You’ll Love It

Aroma-first appeal: The combined citrusy lemongrass and toasty garlic produce an immediate and addictive fragrance that transforms simple food into something soulful.
Versatility: A spoonful upgrades noodles, dumplings, fried rice, grilled meats, salads, and even buttered toast.
Sociable and sharable: It’s a perfect make-ahead condiment for dinner parties or potlucks — bold, fragrant, and easy to pass around.
Quick payoff: While the oil infuses most intensely after a few hours, you get delicious results the minute the mixture cools — making this ideal for quick weeknight flavor boosts.

Method & Process

Ingredients

1 cup neutral oil (canola, sunflower, or vegetable) — about 240 ml
3 stalks fresh lemongrass, white part only, finely sliced (about 1/2–3/4 cup when sliced)
6 cloves garlic, minced
2 medium shallots, thinly sliced
1/2 cup dried red chilies, crushed (adjust for heat preference)
1 tablespoon chili flakes
1/2 teaspoon salt
1 teaspoon sugar
1/2 teaspoon Sichuan peppercorns (optional; for floral, numbing notes)

Optional ingredients and substitutions

Use olive oil (light/extra light) for a greener flavor, or sesame oil (part substitution) for nuttiness — but keep a neutral oil base for higher smoke point.
Replace dried red chilies with a mix of Korean gochugaru and crushed red pepper for a different heat profile.
Add 1 tablespoon toasted sesame seeds for texture.
For umami depth, stir in 1–2 teaspoons of fermented soybean paste or a few crushed anchovy fillets (not vegan).
For lower heat, reduce dried chilies to 1/3 cup and skip the chili flakes.

Step-by-step Instructions

Sterilize jars: Set a medium saucepan over medium-low heat and sterilize your storage jars by boiling them in water for 10 minutes or washing in hot, soapy water and placing in a hot oven (120°C / 250°F) for 10–15 minutes. Keep jars warm and dry.
Prepare aromatics: Finely slice the lemongrass (white parts), mince the garlic, and thinly slice the shallots. Crush the dried chilies roughly if not pre-crushed.
Warm the oil: Pour the oil into a medium saucepan and set over medium-low heat. Heat gently — you want the oil warm, not smoking. (Tip: Use a thermometer if unsure; target ~160–180°C is too high — instead aim for low-medium where small bubbles occasionally appear around aromatics.)
Infuse aromatics: Add lemongrass, garlic, and shallots to the pan. Cook gently for 15–20 minutes, stirring occasionally, until they’re soft and golden-brown and the mixture smells fragrant. Avoid high heat or rapid browning — slow browning develops flavor without burning.
Prepare chili mixture: While aromatics cook, combine the dried chilies, chili flakes, salt, sugar, and optional Sichuan peppercorns in a heatproof bowl.
Pour oil over chilies: Carefully pour the hot oil mixture over the chili mixture. The oil will sizzle; allow it to infuse and cool for 15 minutes. This extracts color, heat, and aroma.
Adjust texture: Stir well. If you prefer a smooth oil, strain through a fine-mesh sieve or cheesecloth into the sterilized jar; if you like texture and crunchy bits, leave the solids in.
Jar and cool: Transfer to a clean, sterilized jar and let cool to room temperature before sealing. Store as recommended below.

Practical tips

Don’t heat oil on high — gentle, steady heat prevents burning and bitterness.
If garlic or shallots brown too quickly, lower the heat immediately; burnt aromatics will impart unpleasant bitterness.
Taste and adjust salt/sugar after infusion and before jarring.

Best Pairings

Classic: Drizzle over steamed white rice or jasmine rice for immediate lift.
Noodles: Toss with rice or wheat noodles, sliced scallions, a splash of soy sauce, and a squeeze of lime for a quick meal.
Eggs: Spoon over fried, poached, or soft-scrambled eggs — the brightness of lemongrass plays beautifully with yolk richness.
Dumplings & dim sum: Use as a dipping oil mixed with a little soy sauce and rice vinegar.
Marinade/finishing oil: Brush on grilled shrimp, chicken, or tofu before serving.
Snacks: Combine with softened butter for a spicy-lemongrass compound butter to spread on toast or steamed buns.
Drinks: For adventurous palates, a tiny drizzle can brighten a savory bloody mary or tomato-based cocktail.

Shelf Life & Storage

Safety note: Homemade oil infusions with fresh ingredients (garlic, lemongrass) can carry a risk of botulism if stored improperly. Always refrigerate and follow safe timeframes.

Room temperature: Not recommended for storage overnight. Only keep at room temp while cooling and for immediate use.
Refrigeration: Store in a sealed, sterilized jar in the refrigerator for up to 3–4 days for maximum safety, per guidance for garlic-in-oil preparations (CDC recommends refrigeration and short storage). If you fully dry all fresh aromatics before infusing (not recommended here for flavor), some people keep longer, but refrigeration is the safe choice.
Freezer: Freeze in an airtight container for up to 3 months. Thaw in the fridge before use. Freezing preserves safety and flavor for longer-term storage.

Chef’s Advice

Use a neutral oil with a high smoke point (canola or sunflower) to safely reach infusion temperatures without burning.
Thinly slice lemongrass so its oils release easily; the white base is most aromatic.
Keep the oil temperature low and slow — true flavor develops with time, not heat intensity.
If you want crunchy, golden bits (a chili crisp style), drain some oil and then return solids to a hot pan to crisp further before combining back — do this with caution and low-medium heat.
Always cool the oil to room temperature before sealing to avoid condensation inside the jar, which can shorten shelf life.

Creative Twists

Smoky Sesame-Chilli Oil: Replace 2 tablespoons of neutral oil with toasted sesame oil and add 1 teaspoon smoked paprika for a warm, smoky note.
Citrus Lemongrass: Add 1 teaspoon of lime zest and 1 tablespoon of lime juice after pouring the oil (do this sparingly — acid shortens shelf life; refrigerate and use quickly).
Garlic-Only Crispy Oil: Double the garlic, mince finely, and fry until very crisp for a garlic-forward chili crisp; strain or leave the crispy bits for texture.
Umami Boost (non-vegan): Mix in 1–2 teaspoons of fish sauce or 1 tablespoon of mashed fermented soybean paste to the chilli mixture before adding the hot oil.
Low-Heat Mild Version: Use fewer crushed chilies (1/4 cup) and increase toasted sesame seeds for texture — great for kids or those sensitive to heat.

Recipe Q&A

Q: Can I skip the lemongrass?
A: Yes — the oil will still be delicious with garlic and shallot only, but lemongrass provides a bright, citrusy lift that defines this recipe.

Q: I want the oil to last longer — can I leave out fresh aromatics?
A: Removing fresh aromatics and using only dried aromatics reduces risk and lengthens shelf life. However, the fresh lemongrass/garlic are central to the signature flavor; if you omit them, refrigerate and use within recommended safe timeframes.

Q: My garlic browned too fast — is it ruined?
A: If it’s lightly golden and fragrant, it’s fine. If it’s dark brown or bitter, discard the batch and start again — burnt garlic yields an unpleasant bitterness.

Q: Can I make a big batch and freeze portions?
A: Yes, freezing single-use portions in small jars or ice-cube trays is an excellent strategy to extend shelf life and have ready servings.

Conclusion

Give this lemongrass chilli oil a try — it’s fast to make, endlessly versatile, and transforms everyday dishes into something memorable. If you’d like a closely related Vietnamese-style version and step-by-step photos for inspiration, check this thoughtful recipe for Vietnamese Lemongrass and Chilli Oil (Chilli Crisp) at Vietnamese Lemongrass and Chilli Oil (aka Chilli Crisp). For a different take, especially if you’re curious about satin-like Vietnamese chile lemongrass sate sauces used with noodles and buns, this resource offers useful context and variations: Vietnamese Chile Lemongrass Sate Sauce (Tương Ớt Sa Tế) – Bun ….

If you make a jar, share a photo and how you used it — I love seeing tweaks and serving ideas from readers.