Shallot Jam Recipe From Veronica Laramie

Recipe adapted from Veronica Laramie

Shallot Jam
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Shallot Jam adapted from Veronica Laramie
  • 6 large shallots (the two halves of one bulb equal one shallot), thinly sliced (preferably with a mandoline)¼ cup water
  • 2 tablespoons rice wine vinegar or white wine vinegar⅓ cup sugar1 teaspoon whole-grain mustard¼ teaspoon salt⅛ teaspoon freshly ground black pepper
  1. Place all the ingredients in a saucepan and bring to a simmer. Cook over low heat until the shallots are translucent and slightly crunchy, and the liquid is thick and syrupy, about 30 minutes. Remove from the heat and let cool. Cover and refrigerate until ready to use.
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