Prep 5 mins
Cook 1 hr
I love shallots, and to have them roasted is such an awesome flavor. Plus the oil is very good to use in dressings and I love to cook eggs with it. I first tried them in a Tyler Florence recipe for a steak marinade and have been hooked on them ever since. I will always have some on hand in my fridge at any given time.
- Place shallots and oil in a bread loaf pan. You may need to add more oil to cover all the shallots. Make sure they are all covered.
- Cook in a 250F oven until the shallots are soft and have turned a little brown.
- Remove shallots from oil and set aside, uncovered in the fridge to cool completely before you cover them.
- Pour oil through a coffee filter and let cool in the fridge before you bottle it.
- Keep chilled. I don't know how long it will actually last before going bad, because it only lasts about 2 weeks in my house.
- BE ADVISED! SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
- To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning. SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
- I can't stress this enough. Botulism is nothing to mess around with. I have never had a problem with my flavored oils. Always smell them before you use them. If there is any doubt about the quality, TOSS IT! You can't be too careful.
- Be careful and enjoy.