Shallots Braised in Sherrycomments (6) May 12th, 2008
60 small white shallots (about 8 oz.
1 Tbs. unsalted butter
2-1/2 Tbs. olive oil
5 Tbs. dry sherry
1 tsp. sugar
1/4 tsp. white pepper
This easy-to-make dish is ideal as an accompaniment to cheese or as an hors d’oeuvre with toast or crackers. It is most flavorful when served at room temperature a few hours after it is made.
Trim and peel the shallots and cut any large ones in half. Heat the butter and oil in a skillet or sauté pan and add the shallots. Stir to coat the shallots evenly with the oil and butter mixture. Cover and sweat over medium-low heat for 15 minutes.
Add the sherry, sugar, and pepper. Cover and continue sweating for 10 minutes, or until the shallots are soft and glazed. Season with salt to taste and remove from the heat to cool. Serve at room temperature.
Recipe by William Woys Weaver
from issue #26
posted in: shallots, side dish