Instructions: This is an important ingredient in his many dishes throughout this book.

Use as specified in recipes.

Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Add the shallots and fry over moderate heat until crispy and golden brown, about 5 minutes. Do not overcook. Immediately remove the shallots with a slotted spoon and drain on paper towels. Reserve the oil for another use.

Cooked this way, shallots can be stored in a tightly covered jar on the kitchen shelf for up to 1 month.

Yield: about 1/3 cup.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.