Fresh Lemongrass Marinade
INGRÉDIENTS
- 6 lemongrass stalks
- 3 Tbsp water 45 mL
- 3 Tbsp freshly squeezed lime juice 45 mL
- 1 garlic clove
- 3 Tbsp honey 45 mL
- 1 Tbsp low sodium soy sauce 15 mL
- 1 tsp crushed red pepper flakes, or to taste 5 mL
- 1/4 tsp kosher salt, or to taste 1 mL
- 3 Tbsp canola oil 45 mL
PRÉPARATION
- 1. Trim off root ends of lemongrass; remove all tough outer leaves. Cut off tender lower 4 to 6-inches (10 to 15 cm) of stalks, and chop. Discard tops. Puree chopped lemongrass and water in blender until smooth, about 2 minutes.
- 2. Add lime juice, garlic, honey, soy sauce, pepper flakes, salt and canola oil, and blend until smooth, about 1 minute more. Reserve 1/3 of marinade for basting.
- 3. Marinate beef, pork and chicken with remaining marinade overnight and shrimp or fish for 1 hour. Discard marinade after using. Grill over medium heat; baste with reserved marinade halfway through cooking time.
RENDEMENT
About 1 cup (250 mL)
PORTION
2 tsp (10 mL)
VALEUR NUTRITIVE
Per Serving
| Calories | 25 |
| Lipides | 1.5 g |
| Gras saturés | 0 g |
| Cholestérol | 0 mg |
| Glucides | 2 g |
| Fibres | 0 g |
| Protéines | 0 g |
| Sodium | 40 mg |
