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Shallot Jam
© John Kernick

Shallot Jam

  • TOTAL TIME: 25 MIN
  • SERVINGS: Makes about 1 cup
  • BASIC-EASY
  • MAKE-AHEAD
  • VEGETARIAN

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.

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