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Wednesday, April 12, 2017

Vietnamese Lemongrass Rub

This recipe from Brandon Hamilton creates a wet rub — any seasoning mix
that incorporates a little oil to form a paste. The lemongrass offers a nice
summery flavor that pairs especially well with lamb. You can use this rub
with seafood or chicken, too.

Preparation time: 20 minutes
Cooking time: None.
Yield: 4 servings

3 fresh lemongrass stalks, root end
trimmed and 1 or 2 outer leaves
discarded from each stalk
2 shallots, chopped
3 garlic cloves, chopped
2 teaspoons freshly chopped and peeled
Zest of 1 lemon
Juice of 1 lime
11⁄2 tablespoons sugar
1 teaspoon salt
1⁄2 teaspoon ground cayenne pepper
3 tablespoons water
2 tablespoons fish sauce (optional)
5 tablespoons peanut oil or vegetable oil

1 Thinly slice bottom 6 inches of the lemongrass, discarding the remainder.
2 Puree lemongrass, shallots, garlic, ginger, lemon zest, lime juice, sugar,
salt, cayenne, water, and fish sauce in a food processor, scraping down
the sides occasionally, until as smooth as possible, about 2 minutes.
3 To finish the rub, slowly drizzle the peanut oil or vegetable oil into the
rub mixture while the food processor is on. Continue processing until oil
is incorporated.

Note: Use the wet rub just like you would a marinade, letting it sit on the meat
in the refrigerator to absorb the flavors. Blot off the wet rub before you cook.

BBQ Sauces,Rubs & Marinades FOR Dummies

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