RECIPE
Lemon Verbena Oil
- Contributed by Jean-Georges Vongerichten
- ACTIVE:
- TOTAL TIME:
-
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.
- ACTIVE:
- TOTAL TIME:
-
SERVINGS:
Makes about 1/2 cup
- FAST
- MAKE-AHEAD
- VEGETARIAN
Ingredients
-
Ingredients
- 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
Directions
- 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.