Categories: Sauces, East/orient 
      Yield: 1 batch 
  
      6 lg Garlic cloves 
      3    Stalks lemongrass 
      4    Inch fresh gingerroot, 
           -peeled and chopped 
           -(about 6 TBS) 
    1/2 ts Turmeric 
      1 tb Fresh lemon juice 
      1 ts Coarse salt 
      1 ts Vegetable oil 
  
  Use the lower 6 inches of 3 stalks of lemongrass, 
  outer leaves discarded and the stalks sliced 
   
  Into a food processor with the motor running drop the 
  garlic, the lemongrass, and the gingerroot, blending 
  the mixture well, add the turmeric, the lemon juice, 
  and the salt, and blend the mixture, adding the oil if 
  necessary, until it forms a paste, Transfer the paste 
  to a jar with a tight-fitting lid. 
   
  The paste keeps, covered and chilled, for 2 weeks. 
  Makes about 2/3 cup.