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Ingredientes
- 1/3 lb whole shallots, peeled
- 1 tsp melted butter
- 1/4 c. cider vinegar
- 1Â 1/2 Tbsp. fresh lemon juice
- 1/2 tsp grnd fennel seeds
- 1 c. extra-virgin extra virgin olive oil
- Â Â Salt and pepper to taste
Direcciones
- Toss the shallots with the melted butter. Heat a saute/fry pan over medium heat.
- Add in shallots and saute/fry till they are caramelized, tossing or possibly stirring constantly, about 10 min. Chill till cold.
- Combine the shallots, vinegar, lemon juice and fennel seeds in the bowl of a food processor or possibly blender. Process till smooth and then slowly drizzle in the extra virgin olive oil. Season to taste with salt and pepper. Refrigeratetill needed.
- Makes 1 1/2cups.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 72g | |
| Recipe makes 6 servings | |
| Calories 343 | |
| Calories from Fat 324 | 94% |
| Total Fat 36.69g | 46% |
| Saturated Fat 5.38g | 22% |
| Trans Fat 0.0g | |
| Cholesterol 2mg | 1% |
| Sodium 9mg | 0% |
| Potassium 89mg | 3% |
| Total Carbs 4.23g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.13g | 0% |
| Protein 0.6g | 1% |
