Confit Eschalots

Name: Confit Eschalots
Yield: Makes 200 g (3½ fl oz)
Cuisine: Australia
Ingredients: 100 g (3½ oz) eschalots, finely diced; 20 g (¾ oz) garlic, finely grated using a microplane; 2 tablespoons chopped thyme leaves; 100 g (3½ oz) olive oil

Preparation info

Makes
200 g

Difficulty
Easy

Appears in

Sepia

By Martin Benn

Published 2014

About

Ingredients

100 g (3½ oz) eschalots, finely diced
20 g (¾

Oceania
Australia
Sydney
Vegan
Gluten-free

Method

Heat the eschalots, garlic, thyme and olive oil in a small saucepan over low heat for 20–30 minutes, until the eschalots are just tender and translucent. Remove from the heat and leave to cool. Transfer the eschalots in the oil to a container and refrigerate until required.