Description
A fragrant lemongrass and chili-infused oil that enhances any dish with its citrusy burst and warm garlic sweetness.
Ingredients
Scale
- 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
- 1 tablespoon chili flakes
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon Sichuan peppercorns (optional)
Instructions
- Sterilize 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.
- Finely slice the lemongrass, mince the garlic, and thinly slice the shallots.
- Heat the oil in a medium saucepan over medium-low heat.
- Add lemongrass, garlic, and shallots to the pan. Cook gently for 15–20 minutes.
- In a heatproof bowl, combine dried chilies, chili flakes, salt, sugar, and optional Sichuan peppercorns.
- Carefully pour the hot oil mixture over the chili mixture and allow it to infuse and cool for 15 minutes.
- Adjust texture by straining through a fine-mesh sieve if desired.
- Transfer to a clean, sterilized jar and let cool to room temperature before sealing.
Notes
Refrigerate for 3–4 days for maximum safety. Freezing is recommended for longer storage.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Infusion
- Cuisine: Asian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 120
- Sugar: 0.5g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 1.9g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 0.5g
- Fiber: 0.1g
- Protein: 0.1g
- Cholesterol: 0mg