Drizzle this infused oil over steamed vegetables or sautéed fish or chicken or use it to make a fragrant vinaigrette.
More Terrific Condiments
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 It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.