Description
A vibrant and aromatic lemongrass chilli oil that elevates simple dishes with its smoky-sweet flavor and balanced heat.
Ingredients
Scale
- 1 cup neutral oil (canola, sunflower, or vegetable)
- 3 stalks fresh lemongrass, finely sliced (white and pale green parts)
- 6 cloves garlic, minced
- 2 medium shallots, thinly sliced
- ½ cup dried red chilies, crushed (adjust heat to taste)
- 1 tablespoon chili flakes
- ½ teaspoon salt
- 1 teaspoon sugar
- ½ teaspoon Sichuan peppercorns (optional)
Instructions
- Sterilize storage jars by washing with hot soapy water, rinsing, and placing in a low oven (250°F / 120°C) for 10 minutes. Set aside to cool.
- Prepare aromatics by slicing lemongrass thinly, mincing garlic, and thinly slicing shallots. Crush dried chilies if whole.
- Heat a medium saucepan over medium-low heat and warm the oil for a minute.
- Add the sliced lemongrass, garlic, and shallots to the pan, and cook gently for 15-20 minutes until golden-brown and fragrant, stirring occasionally.
- In a heatproof bowl, combine crushed dried chilies, chili flakes, salt, sugar, and optional Sichuan peppercorns.
- Pour the hot oil and aromatics over the chili mixture. Let it sit and infuse for 15 minutes.
- Stir well, and strain out solids for a smooth oil or leave them in for texture.
- Transfer the oil into a clean, sterilized jar, seal, and let cool to room temperature before refrigerating.
- Label with the date, and let the oil rest for at least 24 hours before using for best results.
Notes
Caloric values are estimates; adjust based on specific brands and portion sizes.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Condiment
- Method: Infusing
- Cuisine: Asian
Nutrition
- Serving Size: 1 tablespoon
- Calories: 132
- Sugar: 0.3g
- Sodium: 75mg
- Fat: 14g
- Saturated Fat: 1.1g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 2.4g
- Fiber: 0.8g
- Protein: 0.4g
- Cholesterol: 0mg