Lemongrass Marinade

Name: Lemongrass Marinade
Yield: Makes 1 2/3 cups
Ingredients: 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

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.

Source: Martha Stewart Living, July 2001

Makes 1 2/3 cups

Yield

Ingredients

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

Directions

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.