Shallot Gold Recipe
Follow this Shallot Gold Recipe ingredients and directions to make the perfect Shallot Gold like Cameron Diaz.
Equipment & Tools
- Stove
- Saute Pan
- Cutting Board
- Knife
- Measuring Cup
- Measuring Spoon
- Stirring Spoon
- Blender
- Mason Jar
Ingredients
- 6 cups Shallots, minced (1/2 finely minced, 1/2 grated)
- ⅔ cup Colavita Extra Virgin Olive Oil, Recommended
- ⅛ tsp Happy Belly Sea Salt, Recommended
Instructions
- Heat Extra Virgin Olive Oil in a sauté pan on high.
- Test the oil by dropping it in a small shallot chip. If the oil sizzles around it, it's ready.
- Once the oil reaches the 'fizzle point,' add all the shallots and spread salt evenly.
- Quickly stir shallots, coating them in the hot oil, and reduce heat to medium. Be cautious not to let the oil burn.
- Once you see the onions stop 'steaming,' indicating water release, reduce heat to very low and simmer for 45 minutes to an hour. Stir occasionally until the shallots turn golden.
- Once you achieve the perfect color and taste to ensure bitterness is gone, it's time to emulsify.
- Transfer the contents from the pan into a blender and whip for 30 seconds to a minute until the color lightens slightly, and air permeates the mixture. Aim for a whipped puree consistency, like a flowing sauce.
Notes
Store in a mason jar in the fridge for 2-3 weeks.
Use no more than a tablespoon at a time for flavor enhancement.
Substitute for bacon bits or bacon flavor in various dishes.
Nutrition
Serving: 0.5cupCalories: 80kcal (4%)Carbohydrates: 8.4g (3%)Protein: 1.3g (3%)Fat: 5.2g (8%)Saturated Fat: 0.8g (5%)Polyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 412mg (18%)Potassium: 167mg (5%)Fiber: 0gSugar: 0gCalcium: 19mg (2%)Iron: 1mg (6%)
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