Shallot Puree
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INSTRUCTIONS
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
NOTES
Nutrition
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| Serving Size: 1 Cup (108g) | ||
| Recipe Makes: 1 Cup | ||
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| Calories: 955 | ||
| Calories from Fat: 955 (100%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 108g | 144 % | |
| Saturated Fat 14.9g | 75 % | |
| Monounsaturated Fat 78.8g | ||
| Polyunsanturated Fat 11.4g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 2.2mg | 0 % | |
| Potassium 1.1mg | 0 % | |
| Total Carbohydrate 0g | 0 % | |
| Dietary Fiber 0g | 0 % | |
| Sugars, other 0g | ||
| Protein 0g | 0 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 955
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