- 5 lemons
- 2 limes
- 10 g (0.35 oz) fresh ginger
- 1 stick lemongrass
- 250 ml (1 cup) grape seed oil
Two days ahead of time, grate the lemon zest. Peel and grate the ginger. Finely mince the lemongrass. Combine the ingredients in a saucepan and infuse for 1 hour at 60°C (140°F). Let cool to room temperature, then refrigerate for 48 hours. Filter through a fine conical strainer and store in the refrigerator.
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