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Shallots in sherry vinegar

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Ingredients for 2 servings:

  • 250 g shallot(s)
  • 40 ml vinegar (sherry vinegar)
  • 35 ml sherry
  • 1 clove(s)
  • ½ tsp black peppercorns
  • 1 sprig(s) of thyme
  • 1 bay leaf
  • 1 chili pepper(s), dried
  • 100 ml water

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Tapas

Trim the shallots and sauté them in olive oil until light brown, then deglaze with sherry vinegar and sherry. Add the cloves, peppercorns, thyme sprig, bay leaf, dried chili pepper, and water; cover and simmer for about 20-25 minutes. Season with salt and sugar to taste. Serve cooled in the broth. This quantity is enough for 4 people if you’re serving multiple tapas.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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