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Epicurious
Bon Appétit

Chive Oil

By Alison Roman

5.0

(1)

Image may contain Plant Food Fruit and Banana
Chive OilDanny Kim

Gently heating chives— or almost any herb—in oil creates a concentrated, Technicolor elixir that's a favorite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

Recipe information

  • Yield

    Makes 1 1/4 cups

Ingredients

3 bunches chives
1 1/2 cups grapeseed or vegetable oil

Preparation

  1. Step 1

    Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.

    Step 2

    Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes.

    Step 3

    Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.

    Step 4

    DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.

TagsCondimentChiveHerbs & SpicesVegetarianVeganNut FreeGluten FreeDairy FreeQuickEasy5 Ingredients or Fewer30 Minutes or LessMake AheadSimmerBlenderBon Appétit
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