Shallot puree

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

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