This Big Little Recipe for shallot jam is invaluable to have around. It’s wonderful on buttered toast. Or smeared inside a grilled cheese. Or turned into a super-vinaigrette with olive oil and white wine vinegar. Or tossed with hot pasta and Greek yogurt. Or served alongside skillet pork chops or roast chicken or—you get the idea. It’s good with everything except ice cream, and honestly, Emma hasn't tried that...so who knows? GET THE RECIPE ►► https://f52.co/2KXUFukINGREDIENTSNeutral oil, such as canola or grapeseed2 pounds shallots, peeled and chopped3/4 teaspoon kosher salt1/2 cup granulated sugar6 tablespoons malt vinegar (or another variety), dividedSUBSCRIBE TO FOOD52 ►► https://f52.co/2HN7Dp8 CONNECT WITH FOOD52 Web: https://food52.com Facebook: https://www.facebook.com/food52 Instagram: https://www.instagram.com/Food52 Pinterest: https://www.pinterest.com/food52 Twitter: https://twitter.com/Food52 Food52 newsletter: https://f52.co/newsletter ABOUT FOOD52 As a one-stop shop for joyful living, Food52 connects discerning home cooks with the interests they're passionate about via award-winning food and lifestyle content across platforms. We provide our audience with the recipes and solutions they crave to eat thoughtfully, live joyfully, entertain beautifully, and travel differently.
