Shallot-Tarragon Jam

Name: Shallot-Tarragon Jam
Prep time: 40 min
Total time: 1 h 40 min
Yield: About 1 1/2 cups
Ingredients: 2 tablespoons olive oil; 1 tablespoon unsalted butter; 1 1/2 pounds shallots, peeled, halved, and sliced 1/4 inch thick; 1/2 teaspoon kosher salt; Freshly ground black pepper; 1/4 cup plus 2 tablespoons white wine–tarragon vinegar; 1/4 cup granulated sugar; 2 tablespoons coarsely chopped fresh tarragon leaves

Tarragon Shallots Mother's Day Jam Vegetarian Condiments Herbs Onions Sub / Sandwich Appetizer Side Dish Make Ahead DIY Easy

Save (195)

Rate

About 1 1/2 cups Easy

Total: 1 hr 40 mins

9 Ratings

Ingredients (8)

2 tablespoons olive oil
1 tablespoon unsalted butter
1 1/2 pounds shallots, peeled, halved, and sliced 1/4 inch thick
1/2 teaspoon kosher salt
Freshly ground black pepper
1/4 cup plus 2 tablespoons white wine–tarragon vinegar
1/4 cup granulated sugar
2 tablespoons coarsely chopped fresh tarragon leaves

Try Amazon Fresh

Nutritional Information

Calories176
Fat6.59g
Saturated fat1.87g
Trans fat0.08g
Carbs27.97g
Fiber3.78g
Sugar17.25g
Protein3.04g
Cholesterol5.09mg
Sodium173.84mg
Nutritional Analysis per serving (6 servings) Powered by

Get fresh food news delivered to your inbox

Sweet caramelized shallots are balanced with tangy tarragon vinegar to create this savory spread. Spread it on turkey or chicken sandwiches or spoon it over fresh goat cheese and serve with crackers or flatbread for an easy appetizer.

by Regan Burns

Instructions

1Heat the oil and butter in a large frying pan over medium heat until the butter is foaming. Add the shallots and salt and season with pepper. Cook, stirring occasionally, until the shallots are softened and just beginning to brown, about 15 minutes.
2Stir in 1/4 cup of the vinegar and the sugar and cook, stirring occasionally, until the shallots are completely soft and caramelized and the jam is thick and syrupy, about 25 to 30 minutes.
3Remove the pan from the heat and stir in the remaining 2 tablespoons of vinegar. Set aside and let cool to almost room temperature, about 20 minutes. Stir in the tarragon and let cool completely. Refrigerate in a container with a tightfitting lid for up to 5 days.

Load Comments

Recommended from Chowhound

How to Make Pastrami Beef Tongue

(10:03)

Video from CHOW-TO

Offal is having a big moment in the food world, which prompted Guillermo (a self proclaimed offal lover) to visit chef Jeremy Salamon (one of NYC's youngest LGBTQ rising star chefs) at The Eddy, right on time to celebrate Pride month. Jeremy's critically-appraised, mostly Hungarian menu, was inspired by his grandmother’s recipes. Offal is a staple of Eastern European cuisines, so it made sense to make delicious pastrami beef tongue. Let's tongue for Pride! PS: The Eddy will be closing it's doors this Monday 6/17 after dinner service - New Yorkers: the restaurant will be offering all guests a 25% discount on their check (no minimums, no maximums, no questions asked).