SHALLOT OIL
This incredibly versatile oil is easy to make and adds a subtle depth and resounding flavor to stir fried, sauteed and pan fried creations--Asian, Hispanic, anywhere that could use a shallot-y punch up--and it blends beautifully with other oils (sesame and olive especially) and butter. I stumbled upon it making Pad Thai from a recipe I found at Epicurious. When I was done making the Pad Thai, I saved all of the leftover oil-- boy am I glad I did because I use it in just about everything these days!
Provided by ProfLibertine
Categories Very Low Carbs
Time 30m
Yield 1 1/2 cups
Number Of Ingredients 2
Steps:
- Heat oil in wok over medium heat until hot, then fry shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes.
- Carefully strain mixture through a fine-mesh sieve into a heatproof bowl.
- Once cool enough to handle, pour shallot oil into an airtight container and spread fried shallots on paper towels. (Shallots will crisp as they cool.).
- Bonus: Save the crispy, fried shallots as a tasty topping to sprinkle over stir fries or other dishes!
Nutrition Facts : Calories 1946.3, Fat 218, SaturatedFat 28.2, Sodium 3.2, Carbohydrate 4.5, Protein 0.7
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