Lemon Verbena Oil

Name: Lemon Verbena Oil
Yield: Makes about 1/2 cup
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

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

By Jean-Georges Vongerichten

May 2001

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Recipe Summary

Yield:

Makes about 1/2 cup

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

Step 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.

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Make Ahead

The Lemon Verbena Oil can be refrigerated for 1 week.

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Lemon Verbena Oil

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Recipe Summary

Ingredients

Directions

Make Ahead

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Lemon Verbena Oil

Gallery

Recipe Summary

Ingredients

Directions

Make Ahead

Reviews

All Reviews for Lemon Verbena Oil