500g Olive oil (Not EV Olive oil)
175g Lemongrass (approx. 7 sticks)
2g Lime leaves
3g Mignonette pepper
10g Salt
Lemongrass Oil recipe method
- Smash the lemon grass sticks open with a heavy based stainless pan » This will release more flavour and natural oils from the sticks
- Finely chop the smashed sticks into tiny pieces and add to the oil
- Julienne the lime leaves and add to the oil
- Add seasoning to the oil and bring to 60°C, remove from heat and infuse overnight.
- Strain, and reserve in a sterile container.
Shelf life: 1 week
Original recipe from a 2 Michelin star kitchen