How do I keep chive oil for more than a day without it discoloring?

baconwrappedchef
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2 Comments

Bill F. June 29, 2012
Blanch and shock the chives. When pureeing it have a few ice cubes on hand to keep the mixture cold b/c the motor will heat up the mixture ultimately discoloring it.
 
Rachel S. June 28, 2012
Did you blanch the chives before making the oil? Doing so will help preserve the color.
 
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