Transfer them into a measuring jar and also add the ginger syrup, the lime juice, the salt and the shiso green leaves. Now blend it till smooth. Ensure you have a super strong blender for the best even result.
When there are no more green pieces and the color is even pass the base through a fine sieve. Press it through using a ladle so you don’t waste a single drop.
Keep it in your fridge so the base doesn’t chance color. The air bubbles will also float to the top leaving you with a lovely clear color. If you’re in a hurry you can always vacuum the bubbles out.
The chives oil
First cut the chives into more manageable pieces. Transfer them into a blender and also add the oil.
Then blend it till the temperature of the oil is 65 °C. It will heat up from the friction.
Once that’s done let it drain on a super fine sieve or a sieve that’s lined with a kitchen paper. Do this in your fridge so the color doesn’t turn brown.
Now to finish the vinaigrette mix 2 parts of the base with 1 part of the chive oil. Before serving you just need to give it a good mix.
