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Lemongrass Marinade

Use this recipe to make our Chopped Lemongrass Chicken Salad. This marinade may be made in advance and kept in the refrigerator for two days.

  • Yield: Makes 1 2/3 cups

Source: Martha Stewart Living, July 2001


  • 4 stalks lemongrass, tough outer leaves removed, cut into pieces
  • 1 inch piece ginger, peeled, roughly chopped
  • 4 cloves garlic
  • 2 shallots, peeled and roughly chopped
  • 2 tablespoons brown sugar
  • 1/2 cup mirin (Japanese cooking wine)
  • 2 tablespoons fish sauce
  • 6 tablespoons canola oil


  1. Add lemongrass, ginger, garlic, and shallots through feed tube of a food processor with motor running. Process until very finely chopped. Add sugar, mirin, and fish sauce; process until pureed, scraping sides as needed. With motor running, slowly add oil; process until incorporated.

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