RECIPE

Lemon Verbena Oil

• Recipe by Jean-Georges Vongerichten

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

• Fast
• Make-Ahead

Ingredients

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

Directions

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.