This is the kind of recipe that I love. Its simplicity is proportional to its sharp yet delicate flavor: sweet and sour. It has the texture of a confit and can be preserved for two weeks in the refrigerator. It’s a classic at Balthazar, one of my favorite restaurants in New York.
I found it in The Balthazar Cookbook. They use it as an ingredient in many dishes, like the roasted halibut. Combined with cold crushed potatoes, it results in a superb unique salad or side dish.
Sweet and Sour Shallots | Ingredients for 1 cup
7 shallots, peeled and finely chopped
3 Tbs. of sugar
3 Tbs. of brown sugar
¾ of cup sherry vinegar
¾ of cup white wine vinegar
In a small saucepan combine all the ingredients and simmer for 45 minutes or until the vinegar gets a syrupy consistency.
