This marinade may be made in advance and kept in the refrigerator for 2 days.

Ingredients

　　4 stalks lemongrass, tough outer leaves removed, cut into pieces

　　1 1-inch piece peeled fresh ginger, roughly chopped

　　4 garlic cloves

　　2 shallots, peeled and roughly chopped

　　2 tablespoons brown sugar

　　1/2 cup mirin

　　2 tablespoons Asian fish sauce

　　6 tablespoons canola oil

　　Add the lemongrass, ginger, garlic, and shallots through the feed tube of a food processor with motor running. Process until very finely chopped. Add the sugar, mirin, and fish sauce; process until pureed, scraping the sides as needed. With the motor running, slowly add the oil; process until incorporated.

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.