blend · herb sauce
★ STARRED KITCHENPrep 10 minPearlcrest Dill Oil
Independent adaptation of a publicly published Éric Chavot recipe. Not affiliated with, sponsored by, or endorsed by Éric Chavot.
Dill Oil from a starred kitchen.
Ratio
Ingredients
- Dill — 200g dill, roughly chopped
- Vegetable Oil — 110ml vegetable oil
- Olive Oil — 110ml olive oil
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.
Companion jar
Pearlcrest 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:
3 kitchens · 6 stars · 4 national awards
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First run is small.
Leave an email and we’ll hold a jar with its companions on it.
Provenance
Éric Chavot works in French / classic hotel at The Capital; credentials include Michelin 2* (The Capital, London, as head chef).
Originally published as Dill Oil.
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?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
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.