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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
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|Serving Size: 1 Cup (108g)|
|Recipe Makes: 1 Cup|
|Calories from Fat: 955 (100%)|
|Amt Per Serving||% DV|
|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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Calories per serving: 955
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