Prepare-Ahead Shallot Mix

Serves: 6-8

You will need
400g peeled shallots
125g packet of butter
4 cloves chopped garlic
½ bottle white wine

Directions


1. Finely chop the shallots and put to one side. Add 75g of the butter to a pan and melt. Sweat the shallots off in the butter until soft, then add the garlic. Allow to cook gently for 5 minutes or so on a low heat, not allowing the mix to colour. Now add the wine and reduce by ¾ of the volume.

2.
Add the other 75g of butter to the shallots that are cooked and remove the pan from the heat. Pour in to a clean kilner jar whilst hot and close immediately.


3.
This mix will then keep for up to a week in the fridge and is good for adding to things at the last minute such as pasta dishes, stir fry's and even quick sauté cabbage.


Recipe courtesy of www.UKshallot.com



Related recipes
Posted 9th Apr 2015

Nutty Cinnamon & Berry Granola

Nutty Cinnamon & Berry Granola


Posted 26th Mar 2014

White Chocolate & Fruit Breakfast Muffins

White Chocolate & Fruit Breakfast Muffins


Posted 26th Jan 2016

French Toast with Berries & Syrup

French Toast with Berries & Syrup


July issue on sale 7th June

Subscribe to our newsletter