Ingredients (1 people)
- 100 g (3.53 oz/1/3 cup plus 2 tbsp) olive oil
- 100 g (3.53 oz/1/3 cup plus 1 1/2 tbsp) grapeseed oil
- 40 g (1.41 oz) very fresh verbena leaves
Put the oils and verbena leaves in the jar of a blender and process on high speed to a temperature of 40°C (104°F). Strain the oil through a very fine strainer (sieve). Set aside.
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