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Lemongrass Paste

Look for fresh lemongrass in Asian markets and some supermarkets.

Martha Stewart Living, October 2001 http://www.marthastewart.com/339045/lemongrass-paste
3.57143
Rated
71.4286100(7)7
  • Yield Makes 1 cup

Ingredients

    • 2 teaspoons extra-virgin olive oil
    • 6 shallots, finely chopped
    • 1 tablespoon freshly grated ginger
    • 3 cloves garlic, minced
    • 1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
    • 1/4 cup water

Directions

  1. Heat oil in a medium saucepan over medium-low heat. Add shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Keep, refrigerated, up to 2 days.

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