Verbena tea vinaigrette

Verbena tea vinaigrette

By
From
French Lessons
Makes
300 ml
Prep
15 mins
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1/2 cup lemon verbena
1 stick lemongrass, roughly chopped
3 sprigs lemon thyme
1 lemon, zested and juiced
1 teaspoon fresh ginger, finely chopped
pinch salt
70ml strong-brewed marco polo tea, warm
30ml chardonnay vinegar
100ml olive oil
100ml grapeseed oil
pinch pepper

Method

  1. Place the lemon verbena, lemongrass, lemon thyme, lemon zest and juice, ginger and salt and pepper in a mortar and pound to a coarse paste (or use a food processor). Transfer to a bowl, add the tea and vinegar, cover and leave in a warm place for 2 hours to infuse.
  2. Press through a fine sieve into a mixing bowl. Slowly add the oils, whisking constantly. Taste and adjust the seasoning to your liking. Use immediately, or transfer to a small container with a tight-fitting lid and refrigerate until ready to use. The vinaigrette will keep in a sealed container in the refrigerator for 3 days.
Tags:
French
France
European
Justin
North
chef
restaurant
basics
how to
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