Spicy Lemongrass Blender Marinade
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If you’re looking for a vibrant flavor booster to turn to on busy weeknights, this versatile marinade is it. The lemongrass gives it a gentle lemony essence, chile-garlic sauce brings the heat, lime juice adds brightness, and a little brown sugar balances all the aromas. Use it to marinate proteins, of course, but also to amp up stir-fries or mix into Thai curry paste.
Lemongrass, which is often used in Southeast Asian cooking, is a hard aromatic that’s shaped like long, thin shoot. When shopping for it, choose stalks that feel firm and smell fragrant, and avoid any that are brown or dried out.
Read more : How to Choose and Use Lemongrass
My Favorite Ways to Use This Marinade
This marinade plays well with any protein or vegetables, and because it’s low in acid, even tender proteins can withstand a longer marinade time. And remember that lemongrass isn’t just for chicken or fish! Lemongrass and beef is a wonderful combination (think: classic Southeast Asian dishes like Malaysian beef rendang or Vietnamese Bún bò xả ớt . It’s also delicious on pork.
After blending it up, I recommend freezing some of the marinade in an ice cube tray so you can pull one out anytime you want to boost the aromatics in your cooking.
More Ways to Use Lemongrass
Comments 0 RatingsSpicy Lemongrass Blender Marinade
Yield Makes 1 cup
Prep time 5 minutes
- alcohol-free
- egg-free
- kidney-friendly
- peanut-free
- low-potassium
- pork-free
- pescatarian
- gluten-free
- tree-nut-free
- low-sodium
- red-meat-free
- dairy-free
- low-carb
- fish-free
- vegetarian
- shellfish-free
- vegan
- soy-free
- wheat-free
- Calories 297
- Fat 28.2 g (43.3%)
- Saturated 1.9 g (9.3%)
- Carbs 12.6 g (4.2%)
- Fiber 1.0 g (4.0%)
- Sugars 7.9 g
- Protein 0.6 g (1.2%)
- Sodium 5.3 mg (0.2%)
Ingredients
- 1 (2-inch) piece
ginger
- 1/2
small shallot
- 1 (6-inch) piece
lemongrass
- 1
medium lime
- 1/2 cup
vegetable oil
- 2 tablespoons
- 2 tablespoons
packed light brown sugar
Instructions
-
Prepare the following, adding them to a blender as you complete them: Coarsely chop 1 (2-inch) piece unpeeled ginger. Coarsely chop 1/2 small shallot. Coarsely chop 1 (6-inch piece) lemongrass. Juice 1 medium lime (about 2 tablespoons).
-
Add 1/2 cup vegetable oil, 2 tablespoons chile-garlic sauce, and 2 tablespoons packed light brown sugar. Blend until smooth.
Recipe Notes
Storage: The marinade can be refrigerated in an airtight container up to 4 days.
Amelia Rampe
Studio Food Editor
Amelia is a Filipino-American food and travel writer, food stylist, recipe developer, and video host based in Brooklyn, NY. She graduated from the Institute of Culinary Education and worked in kitchens under Jean-Georges Vongerichten at ABC Kitchen and Nougatine at Jean-Georges. She is a former contributing food editor at Bon Appétit Magazine and current Studio Food Editor at thekitchn.com. Her recipes have been published by Food52, Bon Appetit, Washington Post and more.
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