Shallot Puree

1 Cup

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Shallot Puree Ingredients

3 Shallot, bulbs, peeled,	1/2 c Oil, olive
chopped

Instructions for Shallot Puree

Puree the shallot with 1/2 cup of olive oil. Drizzle a little 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 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

Main Ingredient: Cuisine: Uncategorized