Behind the Recipes
Lemongrass Emulsion by Chef Marcus Gleadow-Ware
Makes 4-6 servings
INGREDIENTS:
2 cups coconut milk
2 pieces of lemongrass, sliced
1 clove garlic
1 small piece of ginger
1/2 tsp. soy lecithin
PREPARATION:
1. Place coconut milk into a small saucepan with sliced lemongrass, garlic and ginger.
2. Bring to a boil, then remove from the heat and cover with plastic wrap for about 10 minutes to steep.
3. Pass through a fine strainer into a small saucepan and bring back to boil, add soy lecithin and blitz with hand blender.
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