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Use this oil to impart a delicate and light citrus and
onion flavor to soups, sauces, vegetables, fish and
1 bunch fresh chives (about 2 ounces)
zest from 1 lemon
1 cup olive oil
Rinse chives well, then immerse in boiling water for
about 10 seconds. Plunge them into ice water, and then
Puree all ingredients in a blender or processor, and pour
oil into a sterilized glass container. Cover and
chill in the refrigerator for 1 hour. Oil will cloud
Remove from the refrigerator and let oil sit at room temperature
until oil is clear. Strain, pour oil into a sterilized
glass jar or bottle, and cover or cork tightly.
Store in the refrigerator and use within 5 days.
|Sheri Ann Richerson|