Shallot Jam

Vinny Dotolo and Jon Shook spent a month perfecting their creamy chicken-liver mousse, topped with this jam of sweet sautéed shallots and balsamic vinegar.


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  • Total Time:
  • Servings: Makes about 1 cup


  • 2 tablespoons vegetable oil
  • 4 large shallots, thinly sliced
  • 3/4 cup balsamic vinegar
  • 1/3 cup light brown sugar
  • Salt

How to make this recipe

  1. In a skillet, heat the oil. Add the shallots and cook over moderate heat, stirring, until softened, 10 minutes. Add the vinegar and sugar and cook until thick and jam-like, 5 minutes. Season with salt.

Contributed By Photo © John Kernick Published January 2010

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