Confit Eschalots

Preparation info
  • Makes

    200 g

    • Difficulty


Appears in
Sepia: The Cuisine of Martin Benn

By Martin Benn

Published 2014

  • About


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


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.