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.
- 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
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.