Sometimes simplicity meets necessity, an oil, condiment, a flavor enhancer all rolled into one. Sometimes it is all about catching that taste of spring. Olive oil can be expensive for that great quality taste. Usually I just do without or use the cheap stuff. Late this spring I set my mind to capturing that fresh taste in garlic chives and egyptian green onions.
1 Cup of clean Safflower oil
1 Cup of washed snipped Green Egyptian Onion Tops
1 Cup of washed snipped Garlic Chives
In a small sauce pan heat oil till warm. Add rest into a glass mason jar and cool. Store in refrigerator 2-3 weeks. Oil will take a light green color. Use anywhere you would use olive oil. Stirfry, dressings, soups, and drizzled over pasta this oil will give a light garlic and onion taste. Even making your own mayo will surprise you.
- ~Stir-fried Mung Bean Sprouts and Tofu with Garlic Chives Recipe, Phuket Cuisine~ (ilovethaicooking.wordpress.com)
- Spring, and the livin’ is tasty (tempusflits.wordpress.com)
- Garlic & Chive Mash (fondufork.wordpress.com)
- spring fiddlehead pasta (1veggieatatime.wordpress.com)