Lemon Grass Seasoning Paste

This fragrant, mild-hot, lemony paste is easy to make and stores for weeks in the refrigerator. Spoon out spontaneously to season lamb, beef, pork, chicken, duck, fish, shellfish—and just about anything but dessert. When marinating meat or fish, spread generously and let rest for an hour or so at room temperature before cooking for maximum effect. For vegetables and soups, stir in a little of the paste at the end of cooking time. The mixture adds an apple-green tinge, so plan accompaniments