Fresh Lemongrass Marinade

This marinade infuses all types of meats and seafood with classic Asian flavors.

Recipe Ingredients:

6 lemongrass stalks
3 tablespoons water
3 tablespoons freshly squeezed lime juice
1 garlic clove
3 tablespoons honey
1 tablespoon low sodium soy sauce
1 teaspoon crushed red pepper flakes, or to taste
1/4 teaspoon kosher salt, or to taste
3 tablespoons light olive oil

Cooking Directions:

1. Trim off root ends of lemongrass; remove all tough outer leaves. Cut off tender lower 4 to 6-inch of stalks, and chop. Discard tops. Purée chopped lemongrass and water in blender until smooth, about 2 minutes.
2. Add lime juice, garlic, honey, soy sauce, pepper flakes, salt and light olive oil, and blend until smooth, about 1 minute more. Reserve 1/3 of marinade for basting.
3. To Serve: Marinate beef, pork or 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.

Makes about 1 cup marinade.