Chive Emulsion

  • Serves

    makes about 1 cup


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
  • 14 cup olive oil
  • 1 12 tbsp. fresh lemon juice
  • 1 tbsp. Dijon mustard
  • 2 egg yolks
  • Kosher salt and freshly ground black pepper, to taste


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.

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