| Recipe to Print-Chive Oil - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
|
|
| Recipe Name: |
Chive Oil - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy - Copy |
| Source: |
|
Submitted by: |
|
Last Modified: |
|
| $scale_by
| Course: |
Sauce |
Used in Baskets: |
No |
| Base: |
Herbs/Spices |
Kosher: |
No |
| Ethnicity: |
American |
Kosher for Passover: |
No |
| Preparation Time: |
0.00
Minutes |
Number of Servings: |
8 |
| Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
8 |
| Cooking Time: |
0.00
Minutes |
Heart Healthy: |
No |
| Oven Temp: |
0 |
Approx. Cost/Serving: |
$2.10
|
| # Sides Included: |
0 |
Difficulty: |
Easy |
| Yields :
| 1
Cup
|
Tested: |
Yes |
| Wine Type: |
|
Wine Suggestion: |
|
| Equipment Needed: |
|
| Suggested Sides: |
|
| Comments: |
|
|
Ingredients:
|
Directions:
Bring a large saucepan of water to a boil. Add the chives and push under the boiling water. Blanch for 5 seconds. Drain and immediately plunge into a bowl of ice water. Drain well and squeeze out excess liquid. Place in a blender and puree with the olive oil.
Strain through a fine-mesh strainer and then again through several layers of cheesecloth. Cover and refrigerate. Use within 1 week. |
|
|
|