verbena oil

verbena oil

[vər′bē·nə ‚ȯil]
(materials)
A volatile oil from lemon verbena leaves; contains 30% citral; used to make perfumes.
References in periodicals archive ?
GRILLED FOIE GRAS FLAN, RHUBARB SHRUB VINEGAR, SZECHUAN PEPPERCORN Serves 12 For the rhubarb shrub vinegar: 168 grams rhubarb, cut into small pieces 112 grams sugar 80 grams apple cider vinegar Pinch xanthan gum For the lemon verbena oil: 100 grams lemon verbena, blanched 20 grams parsley, blanched 300 grams grape seed oil For the foie gras flan: 1 kilogram duck liver, lobe deveined and soaked overnight in milk 18 grams salt 2 grams pink salt 4 grams white pepper 56 grams Armagnac 450 grams whole milk 1 egg 2 egg yolks For the Szechuan pepper caramel: 2 grams Szechuan pepper, finely ground 125 grams sugar 75 grams water FOR THE RHUBARB SHRUB VINEGAR: In a container, mix together the rhubarb, sugar, and vinegar.
SMOKED SALMON with SOUR CUCUMBER, BUTTERMILK, LEMON VERBENA OIL Serves 20 Steve Monnier Aromes For the sour cucumber: 50 grams salt 1 liter water 300 grams cucumbers, sliced lengthwise For the pickled milkweed: 300 milliliters water 200 milliliters rice vinegar 100 grams sugar 5 grams cucumber salt, from above 20 grams milkweed, blanched For the smoked salmon: 45 grams salt 15 grams sugar 6 grams ground cloves 2 grams juniper berries, crushed 1.5 kilograms Alaskan salmon fillet Applewood, as needed Cilantro stems, dried, as needed For the lemon verbena oil: 100 grams lemon verbena, blanched 50 grams parsley, blanched 300 grams grape seed oil For the garnish: 100 grams buttermilk Dill sprigs Capers FOR the sour CUCUMBER: In a container, dissolve salt in water to create brine solution.
Fluke and Mackeral Carpaccio with Lemon Verbena Oil
For the Lemon Verbena oil, in a commercial blander, puree the grepeseed oil and lemon verbena leaves until well combined, about two minutes.