Verbena tea vinaigrette

Verbena tea vinaigrette

By
From
Becasse
Makes
350 ml
Photographer
Steve Brown

Ingredients

Quantity Ingredient
1/2 cup lemon verbena leaves
2 lemongrass, roughly chopped
1 lemon, zested
3 sprigs lemon thyme
30g fresh ginger, grated
1 teaspoon sugar
200ml extra-virgin olive oil
70ml strong marco polo tea
30ml chardonnay vinegar
1 lemon, juiced
salt
freshly ground pepper

Method

  1. Set aside 6 lemon verbena leaves for the garnish. Put the remaining lemon verbena, lemongrass, lemon zest, lemon thyme, ginger, sugar, salt and pepper into a large mortar and pound to form an aromatic paste. Divide between 2 small saucepans. Add the olive oil to one pan and add the tea, vinegar and lemon juice to the other. Heat both pans gently until just warm to the touch, about 50°C. Cover both pans with cling film and leave in a warm place to infuse for a couple of hours.
  2. Strain the infusions through a piece of muslin then whisk the two together to make a vinaigrette. Taste and season with extra salt, pepper or lemon juice if necessary.
  3. Finely slice the reserved lemon verbena leaves for garnish.
Tags:
restaurant
Becasse
Justin
North
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