Saffron Eschalots

Preparation info
    • Difficulty

      Easy

Appears in

By Brent Savage

Published 2010

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Ingredients

  • 20 ml ( fl oz) extra virgin olive oil
  • 12 small eschalots (French shallots), halved if la

Method

Place the oil and eschalots in a small saucepan over medium heat. Cook for 3 minutes or until golden. Add the spices and juice, reduce the heat to medium–low and cook for 20 minutes or until reduced to a thickened glaze which coats the eschalots. Set aside and keep warm.