Name: Shallot Puree
Ingredients: 3 Shallot, bulbs, peeled, chopped; 1/2 c Oil, olive

CATEGORY	CUISINE	TAG	YIELD
		Basics, Puree, Masterchefs, Frisco, M	1	Cup

INGREDIENTS

3		Shallot, bulbs, peeled, chopped
1/2	c	Oil, olive

INSTRUCTIONS

Puree the shallot with 1/2 cup of olive oil.  Drizzle a little clear
olive oil over the top of the puree and refrigerate overnight or for up to
a week if desired.
You can store this puree in the refrigerator for up to three weeks
without significant loss of flavor.
Source:  Great Chefs of San Francisco, Avon Books, 1984
Chef:   Masataka Kobayashi, Masa's, Vintage Court Hotel,
:       San Francisco, CA
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mm-gc-sf.zip

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