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
1 1/4 cups Servings
Ingredients
3
bunches chives
1
1/2 cups grapeseed or vegetable oil
Need to make a substitution?
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.
Nutrition Per Serving
1 tablespoon per serving
1 serving contains: Calories (kcal) 130 Fat (g) 14 Saturated Fat (g) 1 Cholesterol (mg) 0 Carbohydrates (g) 0 Dietary Fiber (g) 0 Total Sugars (g) 0 Protein (g) 0 Sodium (mg) 0