- 1 shallot
- 50 g (1.76 oz/3 1/2 tbsp) white wine
- 30 g (1.06 oz/2 tbsp) white vinegar
- 30 g (1.06 oz/2 tbsp) spiced vinegar
Peel and cut the shallot into 5-mm (3/17-inch) thick rings. Put them into a little saucepan with the white wine and the vinegars and let confit at a simmer for 15–20 minutes. By the end of this time, the rings should be tender.
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