1 Lemongrass Stalk, cut into smaller pieces
8 Tbsp of Peanut Oil
1 Large Egg Yolk
2 Cloves Garlic, chopped
1 Green/Serrano Chili, seeded and chopped
2 Tbsp of Fresh Chopped Coriander/Cilantro
1 tsp Sugar
Zest of ½ Lime
1 Tbsp Lime Juice
½ tsp Sea Salt
Make the Lemongrass infused oil: Bruise the lemongrass stalk with cleaver, meat mallet or in a mortar and pestle until the pieces starting to come apart, then add the peanut oil. Let the oil infuse with the lemongrass for about 20 minutes.
Once the oil is infused, strain it using a fine-mesh sieve into a measuring jug. Reserved the lemongrass for basting. Add extra oil and mix well.
Place all the ingredients, including the infused oil in a small blender. Blend until you have achieved a thick, velvety aioli.