Ask A Chef: Chive Cream Dip With Crudité
James Kent, NoMad’s executive chef, shares his recipe for creamy chive dip.
Q: I recently visited the bar of the NoMad Hotel in New York, where they took their crudité app to a whole new level with a delicious chive cream dip. I’d love to get my hands on that recipe! — DAVID, Vancouver
A: The secret ingredient in this creamy dip is the intense chive oil that forms the flavor base. At the NoMad, the dip is served with baby vegetables that are wedged into crushed ice to keep them cold and crisp.
- 3 cups chopped chives
- 1 cup grapeseed oil
- 1 cup crème fraîche (or high-quality, full-fat sour cream)
- 2 tbsp chive oil
- 2 tsp fresh-squeezed lemon juice
- Pinch cayenne Salt, to taste
- Crushed ice or ice cubes, to serve mixed baby vegetables (carrots, broccoli, purple cauliflower, tomatoes, asparagus, etc.)
- To make chive oil, combine chives with grapeseed oil in blender and purée until completely smooth. Pour into small pot and place over medium heat. Bring to simmer and cook, stirring, 5 minutes, or until oil is deep green in color and chives have released all their flavor. Strain mixture through cheesecloth over bowl and let drip approx. 2 hours. Reserve oil, discard solids. (Leftover chive oil will keep refrigerated up to two weeks.)
- To make chive cream, beat crème fraîche with whisk or electric mixer until stiff peaks form. Gently fold in chive oil, lemon juice, cayenne and salt until completely incorporated. Taste for seasoning.
- Arrange ice in serving platter or crudité dish. Wedge vegetables among ice cubes and serve with chive cream.