Chive Oilmarinade, salsa, sauces 1 1/2 oz chives -- minced 1/2 cup olive oil Blanch minced chives in boiling water just until bright green, 1 minute. Drain, and rinse in cold water; squeeze chives in a kitchen towel to dry. Transfer to a blender; puree wih1/4 cup oil, scrape down sides of blender, and blend until smooth. Add remaining oil; blend again. Recipe By : Martha Stewart Living, June 1996 From: "Dax C. Davis" |
