Recipes Lemon Verbena Oil Be the first to rate & review! Drizzle this infused oil over steamed vegetables or sautéed fish or chicken or use it to make a fragrant vinaigrette. By Jean-Georges Vongerichten Jean-Georges Vongerichten Instagram Website Jean-Georges Vongerichten is one of the most famous chefs in the world. His flagship Jean-Georges in New York City has two Michelin stars and four stars from The New York Times. The award-winning French chef and cookbook author has more than 25 restaurants in the United States and more than a dozen restaurants abroad. Food & Wine's Editorial Guidelines Updated on December 22, 2015 Print Rate It Share Share Tweet Pin Email 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 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. Rate it Print