Culinary Institute of America

Lemon Verbena Sauce

Preparation info
  • Makes

    24 fl oz

    • Difficulty

      Easy

Appears in
top 1000Baking & Pastry: Mastering the Art and Craft
Baking & Pastry

By Culinary Institute of America

Published 2015

  • About

Ingredients

Ingredient U.S. Metric
Large lemon verbena leaves 12

Method

  1. Reserve 4 of the lemon verbena leaves. Combine the remaining 8 leaves, the water, lemon juice, glucose, sugar, and lemongrass in a saucepan and bring to a simmer. Remove from the heat, cover, and steep for 10 minutes.
  2. Cool, cover, and refrigerate overnight.
  3. Strain through a fine-mesh strainer into a saucepan and bring to a boil.
  4. Make a slurr