1/2 cup vegetable oil
1/2 cup thinly sliced shallots
This is an important ingredient in his many dishes throughout this book. Use as specified in recipes.
Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Add the shallots and fry over moderate heat until crispy and golden brown, about 5 minutes. Do not overcook. Immediately remove the shallots with a slotted spoon and drain on paper towels. Reserve the oil for another use.
Cooked this way, shallots can be stored in a tightly covered jar on the kitchen shelf for up to 1 month.
Yield: about 1/3 cup.
