Lemon Verbena Oil

Drizzle this infused oil over steamed vegetables or sautéed fish or chicken or use it to make a fragrant vinaigrette.


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  • Servings: Makes about 1/2 cup

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  • 1 cup lemon verbena leaves (about 3 ounces) or 2 stalks fresh lemongrass, tender inner white bulbs only, crushed
  • 1/2 cup grapeseed oil
  • Pinch of salt

How to make this recipe

  1. In a blender, combine the lemon verbena with the oil and blend for 2 minutes. Pour the oil into a jar and let stand for 1 hour, then strain, pressing on the solids to extract as much oil as possible. Season with the salt.

Make Ahead

The Lemon Verbena Oil can be refrigerated for 1 week.

Contributed By Published May 2001

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