blend · herb sauce
★ STARRED KITCHENPrep 10 minDill Oil
Independent adaptation of a publicly published Éric Chavot recipe. Not affiliated with, sponsored by, or endorsed by Éric Chavot.
GREAT ON · CURED SALMON; FISH PLATES; POTATO SALADS; FINISHING OIL
Great on Cured salmon; fish plates; potato salads; finishing oil. The same recipe pairs it with Wasabi Dressing, the dressing.
Fresh herb finish for fish, chicken, and vegetables.
On the jar
DILL OIL
- Method
- blend
- Yield
- about 1 cup
- Ingredients
- 3
Blender sauce. Cook from the recipe
Ratio
Ingredients
- Dillabout 8 bunches (200 g)
- Vegetable Oilabout ½ cup (110 ml)
- Olive Oilabout ½ cup (110 ml)
Method
- This sauce needs a blender. The jar is for storing it, not making it.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
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Companion jar
Dill Oil wants a blender. Make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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Provenance
Éric Chavot works in French / classic hotel at The Capital; credentials include Michelin 2* (The Capital, London, as head chef).
More from this kitchenFAQ
Can this go in a shake jar?
No. This one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces. Its companion jar is below.
What do the quantities mean?
This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.
Where did this recipe come from?
Adapted from Éric Chavot / Food & Travel (home-cured salmon with pickled ginger) (published as “Dill Oil”). Full citation lives in Provenance.