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Shallot oil?

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Shallot oil?

Jupiter | Jan 12, 2002 06:44 PM

I just carmelized about 20 shallots in the last hour and now i have them and they are beautiful and gorgeous and sweet and awesome, and i am wondering this: if i were to submerge them in about a cup of really nice olive oil for the next 24 hours, would i be able to impart this wonderful flavor to the oil? and furthermore, would i be able to then still have my shallots tasting wonderfully sweet once i remove/drain them, or should i give them a quickie re-carmelization afterwards to "brighten" the flavor again?

Anyway familiar with flavoring oils?
any suggestions are welcome.

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