Shallot Dipping Oil
Prep Time: 10 minutes | Cook Time: 1 hour, 15 minutes | Cool Time: 20 minutes |Total Time: 1 hour, 30 minutes | Serves: 4 – 6
With the holidays (quickly!) approaching, parties and hors d’oeuvres may be on your mind. Here is a take on dipping oil that is oh, so delicious!
Shallot Sea Salt, developed by and only sold at The Spice and Tea Exchange’s Blowing Rock, NC location has become a favorite spice that they sell. I think it’s pretty awesome that they have a specialty salt. Love shallot flavor, too? See my Crustless Broccoli Shallot Ham Quiche!
We don’t entertain quite like we used to and I have to say, I really miss the charcuterie boards and pre-dinner snacking. The “small bites” are just fun.
Bringing my love for entertaining in harmony with the Shallot Sea Salt, I have developed this recipe for a “dipping oil” that highlights the vegetable. Shallots are the delicate, sweet relative to the onion. They are good used raw in salad dressings, while cooking them mellows them a bit. Shallots do have a bit of a garlicky flavor and aroma.
Taste the strained oil before you add more Shallot Sea Salt so that you don’t over salt. If that happens, you may add more extra-virgin olive oil to mellow out the salt.
This recipe easily doubles. Use the extra oil for salad dressings, sautéing, etc.
You could add a few handfuls of cherry or cocktail tomatoes to the shallots, pre-baking, for a variation of the oil. It would be a bit more acidic, the color would change, but it would be yummy.
Big note here… Making infused oils at home comes with guidelines that should be followed for safety’s sake. Use this oil within 3 days of making it. Keep it refrigerated. It cannot sit at room temperature. I have read multiple articles on the safety of homemade oils, and will stick to the 3 day rule.
Inox Artisans board in photos.
Enjoy!
See my other appetizers:
Whipped Feta with Vadouvan Curry
Mexican Shrimp Cocktail
Hummus
Olive and Cheese Bread
Dipping Oil with Parmesan
Jalapeno Poppers
Corn Dip
And multiple meatball recipes!
Shallot Dipping Oil
Ingredients
"Shallot Confit"
- 1/2 pound shallots, peeled, trimmed quartered or thickly sliced
- 2 garlic cloves, smashed
- 3 - 4 sprigs fresh thyme or oregano (or both)
- "Shallot Sea Salt", to taste, see Notes, The Spice and Tea Exchange
- Freshly-cracked black pepper, to taste
- 3/4 - 1 cup excellent-quality extra-virgin olive oil to cover, may need more or less oil
Dipping Oil:
- Strained Shallot Confit oil, see recipe above
- Parmesan cheese, grated, to taste
- "Shallot Sea Salt", to taste, The Spice and Tea Exchange
- Freshly-cracked black pepper, to taste
- Pinch Crushed Red Pepper Flake, optional, The Spice and Tea Exchange
Charcuterie Board:
- Cheeses, sliced or cubed (Parmesan, Fontina, Gruyère or Comté, Gorgonzola, or other blue cheese, etc.)
- Bread slices, toasted or grilled
- Club crackers, or your favorite cracker
- Olives (green, Kalamata, Castelvetrano, etc.)
- Salami, or other thinly sliced meats (Prosciutto, etc.)
- Nuts (almonds, pecans, etc.)
- Honey/cherry jam/fig spread, etc.
Instructions
- Preheat the oven to 350 degrees F.
- Place the shallots, garlic, herbs, oil to cover the ingredients, and a pinch of Shallot Sea Salt and pepper in a 6x6” baking dish (or a loaf pan). Stir to combine and coat all the ingredients.
- Bake in the preheated oven for 30 minutes. Stir and bake for another 30 to 45 minutes, or until the shallots and garlic are lightly browned.
- Remove from the oven to cool while you prepare the charcuterie board.
- Place the olives into ramekins or small bowls.
- Slice cheeses if they are not already sliced or cubed.
- Place nuts into ramekins or small bowls.
- Transfer the jams/spreads to small serving bowls if desired, or just remove their lids if they are in pretty jars.
- On a serving board/charcuterie board, place the filled ramekins, jams/spreads, bread, meat slices, and bread slices. Add small knives or spreaders, small tongs, and small spoons and forks for serving.
- Carefully (the dish will still be hot) strain the shallot confit through a fine-mesh sieve (with or without cheesecloth) set over a medium bowl or measuring cup. Remove the amount you desire to serve into a ramekin or small, shallow bowl. Add Shallot Sea Salt, black pepper, and red pepper (if using) to taste preferences. Stir to dissolve the salt in the warm oil. Add to the charcuterie board and serve.
- (See Notes for uses for strained and reserved shallots.)
Notes
Serving suggestions for the soft shallots:
- Mash with a fork and spread onto toasts or toasts with ricotta cheese. Drizzle with honey.
- Dice the shallots and add to rice along with stock for bulk and flavor.
- Add as a layer on a hot roast beef and cheese sandwich.
- Add to scalloped potatoes instead of onion.
- Make a single-serving “French Onion Soup” with beef stock. Nutrition chart includes "Shallot Confit" only (1/2 teaspoon each sea salt and black pepper, and 3/4 cup EVOO). Please, calculate for yourself if you need more accurate nutrition values. This is a guesstimate only. Ideas and recipe adapted from:
arecipeforfun.com
wavesinthekitchen.com é
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