Lemongrass Oil - cooking recipe

Ingredients

1 cup canola oil
4 fresh lemongrass, bottom stalk and bulbous end
4 black peppercorns (optional)

Preparation

Place oil in a saucepan. Use a heavy knife or mallet to smash the lemongrass stalks to bits and coarsely chop the bulbous end; add it to the oil with the peppercorns. Bring to a boil.
Remove from heat, cool for about 3-4 hours and strain through cheesecloth into a bottle; refrigerate. Will keep for 2 weeks.