Lemongrass Oil

Use to make Stanton Social and Beauty & Essex chef Chris Santos's Thai-Spiced Baby Back Ribs.

  • Yield: Makes 1/2 cup

Source: The Martha Stewart Show, February 2011


  • 1/2 cup extra-virgin olive oil
  • 2 tablespoons thinly sliced lemongrass


  1. Heat olive oil in a medium saucepan over medium heat. Remove from heat and add lemongrass; let stand 1 hour. Strain, discarding solids.


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