Description
RECOMMENDED EQUIPMENT
- blender
- small saucepan
- whisk
- a bowl which the saucepan fits into
- 2 medium-sized bowls
- 2 fine mash strainer
- sealable container (oil bottle)
- ice cubes
- coffee filter
Ingredients
Units Scale
- 35 grams fresh chives
- 250 milliliter neutral cooking oil
Instructions
- Wash the chives and place them in a blender. Pour in the oil. Blend on the highest setting until only tiny pieces of the chives remain.
- Pour the mixture from the blender into a small pot and heat it over medium heat to about 100 °C (213 °F). Maintain this temperature for 5 minutes, stirring occasionally to ensure the temperature stays steady and nothing burns.
- Meanwhile prepare a bowl large enough to hold the pot and fill it with cold water and a handful of ice cubes. Place a fine-mesh strainer over one medium-sized bowl, and another fine-mesh strainer lined with a coffee filter over a second bowl.
- Next, set the pot in the ice water and stir to cool the oil quickly. Once the oil is almost cold, remove the pot from the water and pour the oil through the first strainer to catch the coarse particles.
- Then, pour the strained oil through the second strainer lined with the coffee filter to remove any remaining fine particles. Allow the oil to drip through for about 30 minutes, or less depending on how many particles remain in the filter.
- Once all the oil has passed through, transfer it into a sealable container or directly into an oil bottle. Store in the refrigerator for up to one week.
- Prep Time: 5 min
- Passive Time: 30 min
- Cook Time: 5 min
