The sauce is made by juicing water spinach with several lemon verbena leaves. Once made we strain the juice and put it into a pot. When we bring it to a simmer and the color changes from dark green to a vibrant hunter green. We immediately pour it into a bowl set in an ice bath to preserve that beautiful hue. What is really interesting about this sauce, besides its aromatic profile and amazing flavor, is its natural viscosity. It has a mucilaginous texture similar to a sauce made with tapioca starch or the addition of xanthan gum. This was a happy discovery. Now we need to do a bit more research on the cause of this viscosity to find out how it works. In the meantime the sauce will be used for several applications, one we are particularly excited about is with frog legs seasoned with green curry.
Years Past:
