Caramelized Shallot Salt

42 faves
More from this source
Cook Taste Eat
Uploaded by: Cook Taste Eat

Comments

Add a comment

Ingredients

8 medium shallots (about 7 ounces total), peeled

1 teaspoon kosher salt

2 cups canola oil

1 tablespoon freshly ground black pepper

1 tablespoon large, flaky sea salt, such as Maldon

Preparation

1.

Line a small baking sheet with 8 paper towels; set aside.

2.

Slice the shallots very thinly on a mandoline to the thickness of a dime.

3.

Place oil in a medium straight-sided sauté pan or sautoir. The oil should come up about ¾-inch.

4.

Add shallots to the oil and set the pot over medium-high heat. Stir the shallots continuously every 2 minutes with a fork to keep the rings from sticking together. Do not let oil get hotter than 375°F. Try and stay around 365°F.

5.

Using a slotted spoon or spider, transfer shallots to a rack set over a baking sheet. Then transfer shallots to baking sheet lined with paper towels. Remove one paper towel at a time, letting each layer of paper towel absorb excess oil.

6.

Let oil in the pot cool completely. Strain oil through a fine meshed sieve into a medium bowl. Reserve this shallot-infused oil for the beef marinade.

7.

Once completely cooled, transfer fried shallots to a small food processor or spice grinder. Pulse, in batches if needed, until coarsely ground. Use should have about ½ cup chopped shallots. Mix with the freshly ground black pepper and flaky sea salt. Hold in an air-tight container for up to 2 months.

View instructions at
Cook Taste Eat

You might also like

Seared Salmon With Shallot + Green Onion Relish
The Year In Food
Roast Chicken With Caramelized Shallots
David Lebovitz
Caramelized Leek Shallot And Pancetta Galette
Spoon Fork Bacon
Ravioli With Peas And Shallots
Real Simple
Tomato-Mozzarella Tower With Shallot Bacon Dres...
Cristina Ferrare
Brussels Sprouts With Shallots, Garlic And Sun...
The Skinny
Coconut Quinoa + Spinach Salad
Sprouted Kitchen
Tomato Avocado Salad
Framed Cooks
Green Beans With Shallots And Pancetta
Simply Recipes
Roasted Brussels Sprouts and Shallots with Bals...
Skinny Taste