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

Jean-Georges Vongerichten
May 2001

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Recipe Summary

Yield:
Makes about 1/2 cup
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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