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Title: Shallot Oil
Categories: Oils, Gifts, Dkuhnen msn
Yield: 1 Cup
10 Shallots, sliced
1/2 c Plus 1 tsp. canola oil or
Safflower oil
1/2 c Extra-virgin olive oil
Combine the shallots, 1/2 cup canola oil, and the olive oil in a
saucepan and gently heat to a bare simmer. Remove from the heat and
pour into a clean jar, let cool, cover, and let steep in the
refrigerator for 24 to 48 hours. Line a funnel with a paper coffee
filter and use a pastry brush to pain the filter with the remaining
tsp. of canola oil. Pour the shallot oil into the filter and let it
drip through the funnel into another very clean jar or bottle (this
may take some time). Cover or cork tightly and label with the date.
Store refrigerated. (Keeps for about 2 weeks in fridge)
Source: Adapted from 'Essential Flavors' by Leslie Brenner and
Katharine Kinsolving.
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