On the jar: Pearlcrest Dill Oil
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.
Dill Oil from a starred kitchen.
Ratio
Ingredients
- Dill — 200 g
- Vegetable Oil — 110 ml
- Olive Oil — 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.
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.
What do the quantities mean?
Amounts in the ingredient list are from the published source, converted to ml and grams where the ingredient allows. 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.