Lemongrass Infusion

When a delicate aromatic like lemongrass has to perfume a rich base, a quick hot steep alone often reads timid. Bruise the stalks hard with the back of a knife to crack the fibres where the oils sit, then give the infusion two stages: a gentle hot steep to release the aromatics, followed by an overnight cold steep in the fridge to round them out and deepen them. Warm the base only to just below a simmer - never boil - so you draw out aroma without cooking off the freshness. Strain thoroughly through a fine sieve before using, pressing on the solids to extract every drop. Skipping the overnight rest is the most common reason a lemongrass infusion tastes faint.