Fresh Lemongrass Marinade
Courtesy of CanolaInfo 24 Servings • 5 Min. Prep Time| Ingredients |
|---|
| 6 lemongrass stalks |
| 3 Tbsp. water (45 mL) |
| 3 Tbsp. freshly squeezed lime juice (45 mL) |
| 1 garlic clove |
| 3 Tbsp. honey (45 mL) |
| 1 Tbsp. low sodium soy sauce (15 mL) |
| 1 tsp. crushed red pepper flakes, or to taste (5 mL) |
| 1/4 tsp. kosher salt, or to taste (1 mL) |
| 3 Tbsp. canola oil (45 mL) |
Directions:
1. Trim off root ends of lemongrass; remove all tough outer leaves. Cut off tender lower 4-6-in. (10-15 cm) of stalks, and chop. Discard tops. Puree chopped lemongrass and water in blender until smooth, about 2 min.
2. Add lime juice, garlic, honey, soy sauce, pepper flakes, salt and canola oil, and blend until smooth, about 1 min. more. Reserve 1/3 of marinade for basting.
3. To Serve: Marinate beef, pork or chicken with remaining marinade overnight and shrimp or fish for 1 hr. Discard marinade after using. Grill over medium heat; baste with reserved marinade halfway through cooking time.
* Serving size: 2 tsp.
* Recipe courtesy of CanolaInfo.
Nutrition:
Calories: 25; Total Fat: 1g; Saturated Fat: 0g; Cholesterol: 0mg; Total Carbs: 2g; Fiber: 0g; Protein: 0g; Sodium: 40mg;