1
Fry the shallots, quite aggressively to start with, until they soften
2
Stir them constantly and dont let them colour
3
Stir in the salt, sweat for 40 minutes or until they are soft and sticky
4
Turn up the heat and let the onions catch a little bit on the bottom of the pan once or twice
5
Aiming for a golden colour not dark brown
6
Stir in the water, vinegar, blend until smooth with hand blender, pass, season to taste
Yield Based Scaling
If you need to make a certain amount of an ingredient then enter the final amount you need in the last field and the rest will automatically update as you type.
To enable Yield Based Scaling you need to have entered a final yield for the ingredient based on the original specification.
For example, if you made Sugar Syrup with 2kg Sugar and 1kg Water, your Yield might be 2.3L
You must be logged in to post a comment.