Lemongrass Wet Rub

"Wet" rubs generally combine vegetable oil with flavorings--like the lemongrass, ginger, garlic, cilantro and jalapeño here. Grace Parisi uses this rub in her Asian twist on the tuna burger, spiked with smoky bacon.

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  • Total Time:
  • Servings: makes a scant 1/2 cup
KEY: Spring, Summer, Fast - Column, Barbecue/Cookout, Father's Day, Mother's Day, Asian, Marinades & Rubs, Fast, Make Ahead, No-Cook, Dinner

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Ingredients

  • 2 stalks of fresh lemongrass, the bottom 5 inches of the inner bulb only, thinly sliced
  • 1/4 cup chopped fresh ginger
  • 1 garlic clove
  • 1 medium jalapeño, halved
  • 2 tablespoons vegetable oil
  • 2 tablespoons cilantro leaves
  • Salt

How to make this recipe

  1. In a food processor, combine the sliced lemongrass with the fresh ginger, garlic and halved jalapeño and pulse until finely chopped. Add the vegetable oil and process to a coarse paste. Add the cilantro leaves and process until fairly smooth. Season the wet rub generously with salt.

Make Ahead

The rub can be refrigerated for up to 3 days.

Notes

Best Uses Try the lemongrass rub on tuna and other kinds of lean fish, or blend it with a little more vegetable oil and use as the base for chicken or vegetable stir-fries. You can also rub it onto chicken, seafood, pork and beef, or stir it into ground pork or turkey for meatballs, meat loaf or burgers.

Contributed By Published June 2006

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