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
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.