Chive Oil

Gently heating chives - or almost any herb - in oil creates a concentrated, Technicolor elixir that's a favourite weapon of restaurant chefs: It's ideal for whisking into vinaigrettes and drizzling over fish, scrambled eggs, or ricotta crostini.

3 bunches chives
1½ cups grapeseed or vegetable oil

Set a coffee filter in a sieve set over a heatproof measuring cup or bowl.

Purée chives and oil in a blender until well blended. Transfer to a small saucepan and cook over medium-high heat, stirring occasionally, until mixture is sizzling, about 3 minutes.

Remove chive oil from heat and strain though prepared sieve (do not press on solids or oil will be cloudy); let cool.

DO AHEAD: Chive oil can be made 1 week ahead. Cover and chill.