For adding extra flavor to foods, or eye catching color to various plates, I will often use different types of oils. One of the more common ones I typically make and use is chive oil as it is great at adding a subtle oniony flavor to dishes and a beautiful emerald-green color to plates.
Chive oil is surprisingly easy to make at home and can quickly dress up a dish both in terms of flavor and presentation. Making it takes perhaps 15 minutes and only a few steps: blanch the chives, purée with oil, strain the solids and you’re done. It can be stored in the fridge for up to 4 weeks.
Makes 4 ounces
- 2 ounces chives, roughly chopped
- 4 ounces canola oil
- dash of kosher salt
- Bring a medium pot of water to a boil over high heat. Meanwhile, prepare an ice bath in a a large bowl by mixing ice cubes with cold water. When the water starts to boil, add the chopped chives and blanch for 30 seconds. Immediately transfer chives to the ice water bath to stop the cooking process.
- When the chives have cooled, drain in a sieve, pat dry with paper towels and transfer to a blender.
- Add oil and salt and blend on high speed until finely puréed about 2 minutes. Strain the puréed mixture through a fine mesh sieve or coffee filter.