Shallot flavoured oil
calories: high
category: Basics
cost: medium
difficulty: easy
preparation time: 30
Ingredients
Extra virgin olive oil half a litre
Fresh lemon grass 3 sprigs
Shallots 4
White wine vinegar as required
See our
Wine Tips
for your meals
Fresh lemon grass 3 sprigs
Shallots 4
White wine vinegar as required
See our
Wine Tips
for your meals
Preparation Put a pot on the fire with a little water and some white wine vinegar. Peel the shallots and when the water starts boiling add them and let them cook for 5 minutes. Drain and dry them well with a white linen cloth. Cut them in half lengthwise.
Place them in a new bottle or one that you have sterilised previously. Cover it with have a litre of extra virgin olive oil.
Wash and dry the lemon grass sprigs carefully and insert them into the bottle. Close the bottle so that it is water tight and let it rest for a few weeks. The Chef's tips Shallot flavoured oil is just right for fish tartare, especially tuna and to season bread and white cheese croutons Curiosity You can use decorated bottles that you have painted or with special shapes. If you prepare them three weeks before Christmas, you have an original, tasty gift for this holiday.
Place them in a new bottle or one that you have sterilised previously. Cover it with have a litre of extra virgin olive oil.
Wash and dry the lemon grass sprigs carefully and insert them into the bottle. Close the bottle so that it is water tight and let it rest for a few weeks.
