Source: Kathleen Bruno | Catégorie: Marinades

Fresh Lemongrass Marinade

Canola is the perfect oil for our Asian marinade, stable enough to stand up to the high heat of the grill.

Fresh Lemongrass Marinade


  • 6 lemongrass stalks
  • 3 Tbsp water 45 mL
  • 3 Tbsp freshly squeezed lime juice 45 mL
  • 1 garlic clove
  • 3 Tbsp honey 45 mL
  • 1 Tbsp low sodium soy sauce 15 mL
  • 1 tsp crushed red pepper flakes, or to taste 5 mL
  • 1/4 tsp kosher salt, or to taste 1 mL
  • 3 Tbsp canola oil 45 mL


  • 1. Trim off root ends of lemongrass; remove all tough outer leaves. Cut off tender lower 4 to 6-inches (10 to 15 cm) of stalks, and chop. Discard tops. Puree chopped lemongrass and water in blender until smooth, about 2 minutes.
  • 2. Add lime juice, garlic, honey, soy sauce, pepper flakes, salt and canola oil, and blend until smooth, about 1 minute more. Reserve 1/3 of marinade for basting.
  • 3. Marinate beef, pork and 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.


About 1 cup (250 mL)


2 tsp (10 mL)


Per Serving

Lipides1.5 g
Gras saturés0 g
Cholestérol0 mg
Glucides2 g
Fibres0 g
Protéines0 g
Sodium40 mg