Sous Vide Shallot Confit

(46)

Emily Farris and Jeff Akin are the co-founders of Feed Me Creative, a former culinary creative agency in Kansas City, MO.

  • Rate This
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!
Read More

Shop Sous Vide Cookers

Precision® Cookers

Perfect results in a few simple steps.


Ingredients for 8

  • 4 shallots, peeled and quartered

  • 3 tablespoons extra virgin olive oil

  • 3 tablespoons granulated sugar

  • 1 teaspoon kosher salt

Directions

  • Step 1

    Set the Anova Sous Vide Precision Cooker to 190°F (87°C).

  • Step 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

    • Step 0

      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.

Latest Comments

190 F / 87.8 C Recipe Temp
Recipe Time
Prep Time