Chive Emulsion

Name: Chive Emulsion
Total time: PT0D0H0M
Yield: makes about 1 cup
Ingredients: 2 cups thinly sliced chives; 1 cup canola oil; 1 ⁄ 4 cup olive oil; 1 1 ⁄ 2 tbsp. fresh lemon juice; 1 tbsp. Dijon mustard; 2 egg yolks; Kosher salt and freshly ground black pepper, to taste

Serves
makes about 1 cup

LAURA SANT

Fresh chives infuse a blend of canola and olive oils for the base of this vibrant sauce, which we like to serve as a dip for fresh steamed crab legs. This recipe first appeared in our December 2013 issue along with Corey Arnold's article Polar Harvest.

Ingredients

2 cups thinly sliced chives
1 cup canola oil
¹⁄₄ cup olive oil
1 ¹⁄₂ tbsp. fresh lemon juice
1 tbsp. Dijon mustard
2 egg yolks
Kosher salt and freshly ground black pepper, to taste

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Instructions

Step 1

Combine chives, canola oil, and olive oil in a blender; purée until very smooth. Pour through a cheesecloth-lined strainer set over a measuring cup; set aside. Whisk lemon juice, Dijon mustard, egg yolks, salt, and freshly ground black pepper in a bowl until smooth. While whisking constantly, slowly drizzle in chive oil until sauce is emulsified.