Chive Oil

1. 1

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

2. 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. 3

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

4. 4

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

5. 5

   Strain through a chinois or fine strainer.

* Per serving · 4 servings · Values may vary.

No additional tips available.