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.
Makes 1 1/4 cups
- 3 bunches chives
- 1 1/2 cups grapeseed or vegetable oil
- Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.
- 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.
- Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.
- DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.
You can do this with any herb. Here is the same process but making Basil oil.