Shallot Infused Oil 红葱油
Today we're making Shallot Infused Oil 红葱油, a subtly sweet, garlicky and oniony fragrant oil that we use to drizzle over finished dishes to add that final extra flavor layer or simply to make the most delicious stir fry with. Oh man, oh man what a game changer this shallot infused oil is!
- Prep time
- 5 min
- Cook time
- 8 min
- Yield
- 24 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 8 shallots
- 2 cups peanut oil
Instructions
- 1
Prepare the shallots: Slice off the two ends of the shallot. Remove the skin. Slice the shallots into 1/4 inch thick slices. Loosen and then separate the layers of shallots to single pieces.
- 2
Heat the oil: Pour the oil into a small pot. Heat over medium heat until a chop stick or handle end of wooden spoon dipped in the oil has bubbles rising around it.
- 3
Place the sliced shallots into a sieve. Lower the sieve near to the oil before tipping the shallots in. Let fry for 5-8 minutes or until the shallots are golden and are just starting to caramelize. Use the sieve to immediately scoop the shallots from the oil. Spread in a layer over kitchen paper to soak up oil. These fried shallots are now ready to be used immediately for topping.
- 4
Cool the oil: Make sure all shallot and shallot pieces are removed from the oil. Let the shallot frying oil cool completely. The shallot infused oil is now ready for drizzling!
- 5
Store the oil in an opaque lidded jar. If using a clear jar store in a dark cupboard. Use only clean dry utensils to scoop. The oil should last around 3 months. If you want to keep it longer store in the fridge.