Spicy Lemongrass Blender Marinade

published Jul 1, 2021
Snapshot Cooking
Spicy Lemongrass Blender Marinade

This versatile marinade is made with lemongrass, chile-garlic sauce, fresh ginger, shallots, and lime juice.

Makes1 cup

Prep5 minutes

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marinade in food processor
Credit: Food Styling: Amelia Rampe

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.

Credit: Food Styling: Amelia Rampe

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

Spicy Lemongrass Blender Marinade

This versatile marinade is made with lemongrass, chile-garlic sauce, fresh ginger, shallots, and lime juice.

Prep time 5 minutes

Makes 1 cup

Nutritional Info

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

    chile-garlic sauce

  • 2 tablespoons

    packed light brown sugar

Instructions

  1. 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).

  2. 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.