Chive Oil

Chive Oil
Chive Oil
Gently heating chives— or almost any herb—in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 1 1/4 cups
Sauce Edible Gift Chive Bon Appétit
  • 3 bunches chives
  • 1 1/2 cups grapeseed or vegetable oil
  • Carbohydrate 0 g(0%)
  • Fat 34 g(52%)
  • Fiber 0 g(0%)
  • Protein 0 g(0%)
  • Saturated Fat 2 g(11%)
  • Sodium 0 mg(0%)
  • Calories 298

Preparation Set a coffee filter in a sieve set over a heatproof measuring cup or bowl. Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes. Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool. DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.

Preparation Set a coffee filter in a sieve set over a heatproof measuring cup or bowl. Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes. Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool. DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.

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