Shallot Infused Oil

8
Servings
5m
Prep Time
30m
Cook Time
35m
Ready In


"I use this oil to add shallot/onion flavor to dishes without it upsetting my stomach. Shallot/Onion is a digestive disruptor for many people when eaten in raw or cooked form, but when you infuse it in the oil it will not upset the digestive system. I have listed avocado oil for this recipe but you can use other oils depending on what you will use it for. For example, if you want to use this in salads, olive oil would be best. If you want to use it to pan fry, then the avocado oil would be best as it works best at high heat."

Original recipe yields 8 servings
OK

Nutritional

  • Serving Size: 1 (9.4 g)
  • Calories 15
  • Total Fat - 1.4 g
  • Saturated Fat - 0.2 g
  • Cholesterol - 0 mg
  • Sodium - 0.7 mg
  • Total Carbohydrate - 0.8 g
  • Dietary Fiber - 0.6 g
  • Sugars - 0.1 g
  • Protein - 0.2 g
  • Calcium - 1.1 mg
  • Iron - 0.1 mg
  • Vitamin C - 0.9 mg
  • Thiamin - 0 mg

Step 1

Place the oil and shallot pieces in a saucepan and cook over medium-low heat.

Step 2

Bring to a simmer, (you will see little bubbles around the shallot pieces) reduce heat to low and cook for 30 minutes or until shallots are light golden brown around the edges. Check every ten minutes or so to make sure the shallot pieces are not burning.

Step 3

Let sit for 30 minutes and strain the oil through a mesh sieve that is lined with a couple layers of cheesecloth.

Step 4

Pour into a sterilized jar and seal.

Step 5

Keep refrigerated, this will keep for 1 month refrigerated.

Tips & Variations


No special items needed.

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