Shallot Jam

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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. More Condiment Recipes Entertaining Tips from F&W Editors

By Jon Shook

By Vinny Dotolo

January 2010

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Credit: © John Kernick

Recipe Summary test

total:

25 mins

Yield:

Makes about 1 cup

Ingredients

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

Directions

Step 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.

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Serve With

Chicken-Liver Toasts with Shallot Jam.

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