Lemon Verbena Oil
- SERVINGS: Makes about 1/2 cup
Drizzle this infused oil over steamed vegetables or sautéed fish or chicken or use it to make a fragrant vinaigrette.
- 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
- 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.
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Congratulations to Mei Lin, winner of Top Chef Season 12.