Shallot Puree Recipe
Yield: 1 cupRecipe by luhu.jp
Ingredients:
3 each: Shallot, bulbs, peeled,
1/2 cup: Oil, olive
-- chopped,
Puree the shallot with 1/2 cup of olive oil. Drizzle a little,
Directions:
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, Masas, Vintage Court Hotel,
: San Francisco, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp
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, Masas, Vintage Court Hotel,
: San Francisco, CA
From: Rob Stewart Date: 09-08-94
Source from luhu.jp
Tags
Masterchefs