Chive Oil

Name: Chive Oil
Ingredients: 2 tablespoons kosher salt; 3 ounces (4 bunches) chives, cut into 1-inch pieces; 1 1/4 cups virgin olive oil (use extra virgin if you prefer a stronger flavor); Caramelized Onion Tarts; Crab Cakes; Cod and Potato Cakes Provencal with Ratatouille and Basil Oil; Red Wine Salmon Sauce; Baked Rainbow Trout with Leeks and Thyme Creme Fraiche Sauce

8 ingredients

5 steps

Ingredients

2 tablespoons kosher salt
3 ounces (4 bunches) chives, cut into 1-inch pieces
1 1/4 cups virgin olive oil (use extra virgin if you prefer a stronger flavor)
Caramelized Onion Tarts
Crab Cakes
Cod and Potato Cakes Provencal with Ratatouille and Basil Oil
Red Wine Salmon Sauce
Baked Rainbow Trout with Leeks and Thyme Creme Fraiche Sauce

Directions

1

Combine 2 quarts water and the salt in a large pot and bring to a boil over high heat.
2

Add the chives and blanch 15 seconds, or until they turn bright green and wilt; use a skimmer or slotted spoon to retrieve the chives, then plunge them into a bowl of ice water.
3

Drain the chives, wrap in a kitchen towel, and gently squeeze out as much water as possible.
4

Place in a blender with the oil and blend until smooth.
5

Strain through a chinois or fine strainer.