My herb garden is overflowing with sage, rosemary, parsley, chives, mint and basil. Time is running out, so I need to use as many fresh herbs as possible in my favourite family dishes. One of our best is this super quick pasta dish made with a few uncomplicated ingredients – Crispy Sage and Bacon Pasta. In the process of crisping the sage leaves, you need to use fresh sage leaves which is a key feature of this delicious pasta dish. You will have it on the table in the time it takes to cook the pasta. Just pour a glass of wine, relax and enjoy this delicious herb from your garden.…
My herb garden is one of my favourite places to sit and relax and enjoy the long warm summer. In the early spring, the chives, mint and other perennial herbs are popping out everywhere. I have already snipped chive stems (known as scapes) several times to garnish Savoury Rhubarb Compote with Pork Medallions and Frilly Frittata. I still have more than enough chives to make a bottle of Chive Oil. I remember making this tasty green oil for Dinner Class in culinary school. Everyone was intrigued with the result and the chive oil was circulated around the kitchen to drizzle onto white bean soup, and drizzled drop by drop onto grilled salmon, and also used in a vinaigrette for a baby greens salad. In this post, I will show you How To Make Chive Oil.
How To Make Chive Oil:
CHEF TALK: Making Chive Oil is an easy process and in this post, I used 2 methods. Method One: Blanch the chives for a few seconds, add the blanched chives to grapeseed oil; puree the chives/oil mixture, strain and bottle; or Method Two: Gently heat the chopped chives in a neutral oil such as grapeseed (or other neutral tasting vegetable oil), puree and strain the mixture through a fine mesh strain and bottle. I prefer the blanching method because the chlorophyll pigments are retained and provide a very fresh appearance to the chive oil. The heating method produces a slightly less vivid green colour.
- One large bunch of Chives, chopped)
- 1/2 cup Grapeseed Oil
METHOD ONE – Blanch the Chives:
- Prepare an ice bath: In a large bowl, half fill with water and ice cubes. Place a medium-meshed sieve in the bowl.
- Fill a small saucepan with water, and bring to a boil.
- Just before blanching the chives, add 1 tablespoon of sea salt to the water. CHEF TIP: Salt helps to maintain the colour and flavour of the chives.
- Add the chives to the boiling water and blanch for a few seconds to set the colour.
- Lift the chives out of the water with a slotted spoon, and immediately plunge into the ice water.
- Remove the chives from the ice bath and drain well on a dry towel.
- Pour the grapeseed oil into a blender (or an immersion blender). Add the chives. Blend to liquefy the ingredients. Allow the mixture to rest and steep for 30 minutes.
- Strain the mixture through a fine-meshed strainer over a measuring cup. CHEF TIP: Allow the mixture to slowly strain into the measuring cup. Pour the chive oil into a bottle for use.
- Refrigerate the chive oil and use within one month. To use, shake the oil and bring it to room temperature.
METHOD TWO: (Chives Simmered in Oil)
- In a small saucepan, place the 1/2 cup grapeseed oil and the chopped chives.
- Simmer slowly to allow the chives to release their colour into the oil. The oil will start to bubble and sizzle. This should only take about five minutes. Cool slightly.
- Using an immersion blender or blender, liquefy the ingredients. Allow the mixture to rest and steep for 30 minutes.
- Strain the mixture through a fine-meshed strainer over a measuring cup. CHEF TIP: Allow the mixture to slowly strain into the measuring cup. Pour the chive oil into a bottle for storage and use.
- Refrigerate the chive oil and use within one month. To use, shake the oil and bring it to room temperature before using.
Here is your visual step-by-step procedure How to Make Chive Oil:
This is how to use your Chive Oil to make a fresh tasting vinaigrette:
CHIVE OIL VINAIGRETTE
- 1/2 cup Chive Oil
- 1 tablespoon honey
- 1 teaspoon Dijon mustard
- 1 tablespoons plus 1 teaspoon white wine vinegar
- ½ teaspoon salt
- ½ teaspoon freshly ground pepper
- 1 Tablespoon finely chopped chives
- In a blender, combine all ingredients except fresh chives and blend until smooth. CHEF TIP: I use an immersion blender and a 2 cup glass measuring cup to make this vinaigrette.
- Add the finely chopped chives.
- Use immediately or store in a glass jar for up to one week. Bring the vinaigrette to room temperature before using.
Please CLICK the link above to access my UrbnSpice LEARNING TIPS, which are listed alphabetically on the Learning Tips blog post under the following subheadings:
- Ice Bath
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This is one of the most versatile salsas that I have ever made. This Tomato Herb Salsa has graced our table through many types of events, from Happy Hour to Block Parties to many summertime meals and Back Yard BBQs.
I have served this Tomato Herb Salsa for appetizer parties to accompany pita crisps (do you know about pita crisps?); for flatbreads; for bruschetta; for quesadillas; for pizzas; to top hubby’s famous hamburgers; and most recently, to garnish the top of Home Welcoming Hearty Black Bean Soup. It will be a welcome addition to your appetizer repertoire. Pour a glass of wine for your guests while you prepare this quick and easy salsa. Grab a bag of sturdy chips and enjoy this fresh salsa.