Chive Oil

• 2 tablespoons kosher salt
• 3 ounces (4 bunches) chives, cut into 1-inch pieces
• 1 1/4 cups virgin olive oil (use extra virgin if you prefer a stronger flavor)
• Caramelized Onion Tarts
• Crab Cakes
• Cod and Potato Cakes Provencal with Ratatouille and Basil Oil
• Red Wine Salmon Sauce
• Baked Rainbow Trout with Leeks and Thyme Creme Fraiche Sauce

1. Combine 2 quarts water and the salt in a large pot and bring to a boil over high heat.
2. Add the chives and blanch 15 seconds, or until they turn bright green and wilt; use a skimmer or slotted spoon to retrieve the chives, then plunge them into a bowl of ice water.
3. Drain the chives, wrap in a kitchen towel, and gently squeeze out as much water as possible.
4. Place in a blender with the oil and blend until smooth.
5. Strain through a chinois or fine strainer.

kosher salt, chives, virgin olive oil, onion, cakes, cod, red wine salmon sauce, trout

Taken from www.cookstr.com/recipes/chive-oil (may not work)