Appears in
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Ingredients
- 6 large banana shallots
- olive oil to cover
- 100 ml good sherry vinegar
Method
- Using a food processor, peel and chop the shallots into a small dice.
- Cover with the oil and cook over a very low heat stirring from time to time for about 1 hour.
- Once caramelised and completely cooked add the vinegar, cool and reserve for later use.