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.
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
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.