Chive OilDanny Kim
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.
Recipe information
Yield
Makes 1 1/4 cups
Ingredients
3 bunches chives
1 1/2 cups grapeseed or vegetable oil
Preparation
Step 1
Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.
Step 2
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.
Step 3
Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.
Step 4
DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.
