Active Time
10 MIN
Total Time
1 HR 5 MIN
Yield
Serves : Makes 1 1/2 cups

Fresh chive flavor is captured in this bright finishing oil, which chef Jeremiah Langhorne uses to balance the richness of dishes like Warm Crab in Garlic Cream with Charred Broccoli.

How to Make It

Step

Process chives, grapeseed oil, and salt in a high-speed blender until warm steam escapes when you remove center piece of lid, about 5 minutes. Transfer to a small freezer-safe bowl, and place in freezer until chilled, about 10 minutes. Place a fine wire-mesh strainer over a small bowl. Spoon chive mixture into strainer, and let stand, stirring occasionally (do not press on solids), until chive oil has strained completely through, about 40 minutes. Discard solids.

Make Ahead

Chive oil can be stored in an airtight container in refrigerator up to 5 days.

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