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. Entertaining Tips from F&W Editors

Shallot Jam
Photo: © John Kernick
Total Time:
25 mins
1 cup


  • 2 tablespoons vegetable oil

  • 4 large shallots, thinly sliced

  • 3/4 cup balsamic vinegar

  • 1/3 cup light brown sugar

  • 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.

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