Shallot paste

Makes 500ml Sauces and accompaniments

Advertisement

Method

Pour the ghee into a heavy-based pan and heat to 170C on a cook’s thermometer. Or drop in a tiny piece of shallot: if it floats to the surface, the ghee is hot enough.

Once hot, add the chopped shallots, in batches, and fry until golden brown and crispy. Remove with a slotted spoon and set aside to drain on a plate lined with kitchen paper.

When the shallots have cooled, grind to a fine paste with a pestle and mortar. Keep grinding until the mixture turns creamy white in colour and the texture resembles a paste. If you prefer, you can blitz in a blender, but the taste and texture won’t be quite the same.

Store in an airtight container in the fridge. The paste will keep for up to a week.

This recipe is from the May 2022 issue of Food and Travel. To subscribe today, click here.