Sous Vide Shallot Confit

(45)

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

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Recipe Temp 190 F / 87.8 C
Recipe Time
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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!

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.

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190 F / 87.8 C Recipe Temp
Recipe Time
Prep Time