Description
This vibrant Lemongrass Chilli Oil is a fragrant and spicy condiment perfect for elevating noodles, rice, dumplings, or grilled meats. Made by gently infusing neutral oil with fresh lemongrass, garlic, shallots, and chili peppers, it delivers a bright, aromatic kick with a balanced heat and subtle sweetness. Easy to prepare on the stovetop and great for adding a flavorful punch to any dish, this homemade chili oil is a versatile staple in your Asian-inspired kitchen.
Ingredients
Scale
Oil and Aromatics
- 1 cup neutral oil (vegetable or canola)
- 2 stalks lemongrass, tough outer layers removed and finely minced
- 4 cloves garlic, thinly sliced
- 2 shallots, thinly sliced
Spices and Seasonings
- 2 tablespoons red pepper flakes
- 1 teaspoon chili powder (optional, for extra heat)
- 1 teaspoon salt
- 1 teaspoon sugar
Instructions
- Heat the oil and aromatics: In a small saucepan over medium heat, warm the neutral oil. Add the minced lemongrass, garlic, and shallots. Cook gently for 5 to 7 minutes, stirring frequently, until the ingredients turn golden brown and release a fragrant aroma. Take care not to burn them.
- Cool slightly: Remove the saucepan from the heat and let the oil cool for 2 to 3 minutes to prevent overpowering the spices added next.
- Add the spices and seasonings: Stir in the red pepper flakes, chili powder (if using), salt, and sugar into the warm oil mixture, allowing the flavors to meld.
- Allow to infuse and cool completely: Let the mixture cool fully so the oil absorbs the spicy and aromatic notes, creating a rich, flavorful infusion.
- Store and serve: Transfer the cooled chili oil into a clean jar with a seal. Store it in the refrigerator for up to 2 weeks. Use it as a topping for noodles, rice, dumplings, or grilled meats to add a spicy, fragrant boost.
Notes
- For a milder chili oil, reduce the amount of red pepper flakes to 1 tablespoon.
- You can strain out the solids for a smooth oil or leave them in for added texture and more flavor.
- Adding a splash of toasted sesame oil can give the chili oil a rich, nutty finish.
