Shallot puree
1 cup
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Shallot, bulbs, peeled, chopped |
| ½ | cup | Oil, olive |
Directions
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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