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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