Chive oil
Ingredients (serves: 4)
- Chives 1 bunch (approx. 25g)
- Neutral oil (e.g. sunflower or 1 cup
- grape seed oil)
Method:
- Wash chives and dry with a paper towel, then chop very finely.
- Turn on the Melting cycle (40°C) on the Amica induction hob.
- Pour oil into a saucepan and add the chopped chives.
- Heat the oil and chives over low heat for 40 minutes. The goal is to soak up the oil with the aroma of the chives, not to fry it.
- When the oil has heated through and the chive aroma has released, remove the saucepan from the induction hob.
- Blend everything together and strain through a sieve or through a paper towel/gauze into an empty jar.
- Allow the ready chive oil to reach room temperature. If you want a faster result, cool down the jar of oil in a bowl of cold water.
Serving:
Before you add the chive oil to your dish, pour it into a saucepan.
Chef's suggestion:
Chive oil is also an ideal addition to soups, salads and baked goods. Store chive oil in a jar in a fridge for no longer than 10 days.
See other recipes for
FullSteam oven
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