Chive Oil From 'Daniel'

Daniel: My French Cuisine cover

Use this bright chive oil to garnish Daniel Boulud's Nantucket Scallop Ceviche from his new cookbook, Daniel: My French Cuisine.

Reprinted with permission from Daniel: My French Cuisine by Daniel Boulud. Copyright 2013. Published by Grand Central Publishing. All rights reserved. Available wherever books are sold.

Recipe Facts

Active: 30 mins
Total: 0 mins
Serves: 4 servings
Makes: 1/4 cup

Rate & Comment

Ingredients

  • Salt

  • 8 ounces chives

  • 1/4 cup grapeseed oil

Directions

  1. Bring a medium pot of salted water to a boil and place a bowl of ice water on the side. Boil the chives until tender, 2 to 3 minutes, then chill in the ice water. Squeeze dry and transfer to a blender with the grapeseed oil. Puree on high speed until very smooth and bright green. Transfer the contents to a saucepan and simmer until the liquid stops bubbling, making sure not to fry the greens. Line a fine-meshed sieve with a coffee filter and place over a dry bowl. Pour the oil into the filter and transfer to the refrigerator. Allow it to strain, undisturbed, for about 2 hours, then transfer the oil to a squeeze bottle and reserve, chilled.

Nutrition Facts (per serving)
137 Calories
14g Fat
2g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
×
Nutrition Facts
Servings: 4
Amount per serving
Calories 137
% Daily Value*
Total Fat 14g 18%
Saturated Fat 1g 7%
Cholesterol 0mg 0%
Sodium 147mg 6%
Total Carbohydrate 2g 1%
Dietary Fiber 1g 5%
Total Sugars 1g
Protein 2g
Vitamin C 33mg 165%
Calcium 52mg 4%
Iron 1mg 5%
Potassium 168mg 4%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)