Shallot purée

Shallot purée

By
From
Leiths How to Cook
Makes
300-400 ml
Photographer
Peter Cassidy

Ingredients

Quantity Ingredient
1kg banana shallots
3 garlic cloves
50g butter
2 thyme sprigs
salt
ground white pepper

Method

  1. Halve, peel and finely dice the shallots. Bash the unpeeled garlic cloves with the flat side of a large knife so that they split but do not fall apart.
  2. Melt the butter in a saucepan, add the shallots, garlic and thyme and cover with a damp cartouche. Sweat over a gentle heat until the shallots are completely soft and colourless. The garlic and thyme flavours will infuse into the shallots during the sweating process.
  3. Remove the cartouche, the thyme and garlic, and allow any excess moisture to evaporate over the same gentle heat. Take care that the shallots do not brown.
  4. In a blender or small food processor bowl, purée the shallots until completely smooth, then pass through a fine sieve. If the purée is still a little watery, return it to the saucepan and place over a low to medium heat until the excess water has evaporated.
  5. Season the shallot purée with a little salt and pepper to taste. Serve as an accompaniment to red meat and poultry dishes.
Tags:
Leiths School of food and wine
cookery course
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again