Chive Oil

This oil can be used as a sauce for basting grilled fish—it makes a nice crust—and as a sauce for serving.

Yield:
MAKES ABOUT 3/4 CUP

Ingredients

  • 1 cup snipped chives

  • ¾ cup extra-virgin olive oil

Directions

  1. Put the chives and olive oil in a blender and blend on high until the oil begins to warm, 2 to 3 minutes. Pour the oil through a very fine strainer set over a bowl and let it drip for at least 1 hour. Discard the contents of the strainer.

Make Ahead

The Chive Oil can be refrigerated for up to I day. Bring to room temperature before serving.

Serve With

Grilled Halibut with Herb Salad and Chive Oil.

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