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. Entertaining Tips from F&W Editors

By
Jon Shook
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Jon Shook

Jon Shook is the chef and co-owner of Los Angeles restaurants Animal, Jon & Vinny's (with chef Vinny Dotolo), Son of a Gun, Helen's, and Petit Trois. A 2009 F&W Best New Chef, Shook won the 2016 James Beard Award for Best Chef: West for his work at meat-centric Animal.

Food & Wine's Editorial Guidelines
and Vinny Dotolo
Updated on September 11, 2015
Shallot Jam
Photo: © John Kernick
Total Time:
25 mins
Yield:
1 cup
Cook Mode (Keep screen awake)

Ingredients

  • 2 tablespoons vegetable oil

  • 4 large shallots, thinly sliced

  • 3/4 cup balsamic vinegar

  • 1/3 cup light brown sugar

  • Salt

Directions

  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.

Originally appeared: January 2010

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