Shallot Stock

Preparation info

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By Ben Shewry

Published 2012

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  • 175 g (6 oz) red Asian shallots, thinly sliced lengthways
  • 1 litre (35 fl oz/4 cups) water


In a large saucepan, combine the shallot and water and bring to a simmer. Skim off any foam. Reduce the heat and cook very gently at 90°C (194°F) for 2 hours. Pass through a fine chinois (conical sieve) lined with muslin (cheesecloth). Store at room temperature until needed. Due to the delicate nature of this stock it must not be refrigerated and can only be used on the day it is made.