Shallot Puree - Great Chefs

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Title: Shallot Puree - Great Chefs
Categories: Basics, Puree, Masterchefs, Frisco, M
Yield: 1 cup

3 ea Shallot, bulbs, peeled, 1/2 c Oil, olive
-- chopped

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, Masa's, Vintage Court Hotel,
: San Francisco, CA

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