Sous Vide Shallot Confit

Anova Culinary

This Sous Vide Shallot Confit is savory, sweet, and perfect for serving with cheese or tossing with some pasta, olive oil, and herbs. Serve and enjoy!

Author

Emily Farris and Jeff Akin

Emily Farris and Jeff Akin are Feed Me Creative — a culinary content studio in Kansas City's historic West Bottoms that specializes in recipe development, food styling, and photography. (We're also really good eaters!)

Prep Time: 00:10

Recipe Time: 02:00

Temperature : 190F / 87.8C

Ingredients

Directions

  1. Set the Anova Sous Vide Precision Cooker to 190°F (87°C).
  2. Combine all the ingredients in a large zipper lock or vacuum seal bag. Seal the bag using the water immersion technique or a vacuum sealer on the moist setting. Place in the water bath and set the timer for 2 hours.

Finishing Steps

  1. When the timer goes off, remove the bag from the water bath. Transfer the confit to an air-tight storage container and refrigerate for up to 1 month.