From Dominique Crenn's kitchen · Atelier Crenn, San Francisco
blend · herb sauce
★★★ KITCHENHerb Oil
From an award-winning kitchen
Ratio
OLIVE OIL 180
Ingredients
- PARSLEY40 g
- CHIVES20 g
- OLIVE OIL180 ml
- SALT1 g
Method
- This one needs a blender — jar fill-lines aren’t the whole story yet.
- Combine measured ingredients and blend until smooth.
- Taste and adjust salt and acid.
Provenance
French-Californian chef of Michelin three-star Atelier Crenn in San Francisco; James Beard Best Chef: West. Poetic tasting menus with Breton coastal references.
Originally published as Herb Oil.
More from this kitchen →FAQ
Can this go in a shake jar?+
This one is blend or stove fit. Use it from the recipe page; jar columns are shake-ready sauces only.
What do the quantities mean?+
Amounts below are from the published source, converted to ml/g where liquids allow. On a jar, every column scales to the same fill height.
Where did this recipe come from?+
Adapted from Dominique Crenn Atelier techniques (published as “Herb Oil”). Full citation lives in Provenance.