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Chive-Infused Oil

Chives in oil enhance the flavors of both poultry and fish.

  • Yield: Makes 1/2 cup

Source: Martha Stewart Living, June 1996


  • 1 1/2 ounces (2 bunches) chives, minced
  • 1/2 cup olive oil


  1. Blanch minced chives in boiling water just until bright green, 1 minute. Drain, and rinse in cold water; squeeze chives in a kitchen towel to dry. Transfer to a blender; puree with 1/4 cup oil, scrape down sides of blender, and blend until smooth. Add remaining 1/4 cup oil; blend again.


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