It is the beginning of April here and my chives are in full swing. They started almost a month ago but now I can pick them prolifically.
Chives are such a tasty and easy perennial herb and I really feel they go well with almost any savory dish. In fact my Grandmother would pick them and serve them on the table with a little dish of salt to dip them in, kind of like when you dip your rhubarb into sugar and eat it. I find that a bit strong and then I have onion breath for the rest of the day, but to celebrate one of the first spring edibles in my garden and in memory of my Grandmother, I always pick and eat the first ones dipped in a little salt.
Besides their versatility, they are also vitamin rich (Vit A, C, K, Calcium, Choline, Folate, Magnesium, and more) and full of antioxidants.
I love to use them liberally in mashed potatoes, any sauce I am making for dinner and scrambled eggs. I especially LOVE the recipe idea I got from one of my bff’s when she returned from a trip to France (Thanks Anna!) – Green Sauce
There are a LOT of different green sauce recipes out there, this one, being French is an aioli style. It is meant to use any combination of fresh herbs that you have growing in your potager at any one time. For this recipe I use chives as the main herb and then round it out with parsley and a little thyme which are also growing in my kitchen garden right now. Oh, and we also get to use my favourite handy kitchen tool, the mini food processor. (If you don’t have one, you can use your blender or in a pinch you can do this with an immersion blender too.)
- 2 Egg Yolks
- 1/2 c Olive Oil
- 1/2 c Chives coarsely chopped
- 1/2 c Parsley coarsely chopped
- 1 tbsp Thyme leaves only
- 1/4 Salt or to taste
- 1/2 tsp Red Wine Vinegar
- 3 dashes Tobasco or other hot sauce
- Freshly ground Pepper to taste
- Put egg yolks into food processor and turn on, then slowly start adding oil. Start with a few drips at a time and as it thickens you can start adding if faster. Once its getting thick, add all herbs and salt until finely chopped. Add vinegar, Tobasco and pepper, pulse a few times and then adjust seasoning to taste.
- Now smear it on everything! Sandwiches, a fresh dip for veggies, a cold sauce for chicken, beside your scrambled eggs or omelet, sauce for quiche....
- This will keep about 5 days, tightly covered in your fridge.
Let me know if you make this and what you use it with, I would love to know 🙂