Wednesday, June 5, 2013

Recipe: Tarragon and Chive Oil

Hello, friends! I apologize for my absence yesterday, I was feeling quite out of sorts and just couldn't get my act together.  But today I return!  And with a delicious recipe that will fancy up your kitchen stocks with very little effort.

Here, we have Tarragon and Chive Oil! Three ingredients is all it takes to make a delicious oil with with to dress a variety of foods (I intend to drizzle mine over some filet of sole, hence the tarragon, which goes just smashingly with white fish).  Really, you can use whatever herbs you like, so feel free to experiment based on what you think you'd like to use it on/with.

Tarragon and Chive Oil
Adapted from Bon Appétit Magazine

1 1/2 cups vegetable or olive oil (olive oil will impart a flavor of its own)
3 stalks worth of fresh tarragon leaves
1-2 bunches chives
Coffee filter


Combine oil and herbs in a food processor and process until herbs are finely chopped.

Transfer oil to a small saucepan and cook over medium-high heat for about three minutes.  Don't be afraid of the sizzling, that's good!

Place the coffee filter inside a strainer over a heat-proof vessel.  Slowly pour oil mixture through coffee filter, allowing it to drain slowly into the dish.  This might take a few minutes, but don't try to push the oil out of the herbs, as this may make the oil cloudy.

Allow oil to cool, seal in a container, and store in the refrigerator.  Should keep for about 1 week.

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