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Lemongrass Wet Rub

  • TOTAL TIME: 10 MIN
  • SERVINGS: makes a scant 1/2 cup
  • FAST
  • MAKE-AHEAD

"Wet" rubs generally combine vegetable oil with flavoringsā€”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.

  1. 2 stalks of fresh lemongrass, the bottom 5 inches of the inner bulb only, thinly sliced
  2. 1/4 cup chopped fresh ginger
  3. 1 garlic clove
  4. 1 medium jalapeño, halved
  5. 2 tablespoons vegetable oil
  6. 2 tablespoons cilantro leaves
  7. Salt
  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.