| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Sauces |
1 |
Servings |
INGREDIENTS
|
|
Stephen Ceideburg |
| 3/4 |
c |
Red wine vinegar * |
| 1/4 |
c |
Sugar |
| 1/2 |
c |
Water |
| 1 |
|
Bay leaf, bruised |
| 3 |
|
Or 4 sprigs fresh thyme, bruised |
| 3/4 |
lb |
Fresh shallots, peeled and thinly sliced ** |
INSTRUCTIONS
* (more or less depending upon strength) ** (do not use shallots that are
withered or sprouting)
From Catherine Brandel. These shallots turn a pretty rosy pink from the red
wine vinegar. They're crunchy because they are not allowed to cook, simply
to soak up the sweet-sour solution. The solution should not be pickley.
Taste it, the amount of water and sugar depends on strength of your
vinegar.
Combine all ingredients except the shallots and bring to a boil.
Put the shallots in a clean, dry jar and cover with the sweet-sour
solution. Let cool cover, and store in the refrigerator. These will keep 2
weeks or more.
Uses: Add to salads, or meat dishes, or simply nibble them whenever you
feel like it.
Makes about 1 pint.
PER TABLESPOON: 12 calories, 0 g protein, 3 g carbohydrate, 0 g fat, 0 g
cholesterol, 1 mg sodium, 0 g fiber.
From an article by Georgeanne Brennan in The San Francisco Chronicle,
9/4/91.
Posted by Stephen Ceideburg
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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