Shallot Dipping Oil
Making a Shallot Confit creates the most flavorful Shallot Dipping Oil for bread! Great with charcuterie boards or appetizers.
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
Don’t overdo the salt in the oil before baking. You can add more Shallot Sea Salt, but you cannot take it out.
The information I read online on the length of time that the infused oil will last varies from 2 days to 6 months in general. USDA says, to use within 3 days, freeze, or discard. I will err on the side of caution and say to use your oil within 3 days, storing in the refrigerator.
Many grocery stores will sell a “trio” of charcuterie meats, nicely sliced and convenient. They work very well for boards.
The oil can be prepared a day in advance. Once strained and cooled, remove the herb stems, cover and refrigerate the oil. Pull out of the refrigerator to bring to room temperature 1 hour before serving.
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
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
Nutrition Facts
Shallot Dipping Oil
Amount per Serving
Calories
278.56
% Daily Value*
Fat
28.55
g
44
%
Saturated Fat
3.95
g
25
%
Polyunsaturated Fat
3.02
g
Monounsaturated Fat
20.8
g
Sodium
126.73
mg
6
%
Potassium
121.81
mg
3
%
Carbohydrates
6.21
g
2
%
Fiber
1.2
g
5
%
Sugar
2.66
g
3
%
Protein
0.95
g
2
%
Vitamin C
3.54
mg
4
%
Calcium
16.94
mg
2
%
Iron
0.66
mg
4
%
* Percent Daily Values are based on a 2000 calorie diet.
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