Yield: 1 cup
| Measure | Ingredient |
|---|---|
| 3 eaches | Shallot, bulbs, peeled, chopped |
| ½ cup | Oil, olive |
Puree the shallot with ½ cup of olive oil. Drizzle a little clear olive oil over the top of the puree and refrigerate overnight or for up to a week if desired. You can store this puree in the refrigerator for up to three weeks without significant loss of flavor.
Source: Great Chefs of San Francisco, Avon Books, 1984 Chef: Masataka Kobayashi, Masa's, Vintage Court Hotel, : San Francisco, CA
From: Rob Stewart Date: 09-08-94