Recipe by ProfLibertine

This incredibly versatile oil is easy to make and adds a subtle depth and resounding flavor to stir fried, sauteed and pan fried creations--Asian, Hispanic, anywhere that could use a shallot-y punch up--and it blends beautifully with other oils (sesame and olive especially) and butter. I stumbled upon it making Pad Thai from a recipe I found at Epicurious. When I was done making the Pad Thai, I saved all of the leftover oil-- boy am I glad I did because I use it in just about everything these days!

Ingredients Nutrition

  • 1 12 cups vegetable oil (or peanut oil)
  • 2 large shallots (sliced very thinly)


  1. Heat oil in wok over medium heat until hot, then fry shallots over medium-low heat, stirring frequently, until golden-brown, 8 to 12 minutes.
  2. Carefully strain mixture through a fine-mesh sieve into a heatproof bowl.
  3. Once cool enough to handle, pour shallot oil into an airtight container and spread fried shallots on paper towels. (Shallots will crisp as they cool.).
  4. Bonus: Save the crispy, fried shallots as a tasty topping to sprinkle over stir fries or other dishes!

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