No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Shallot Jam

Chef Bill Taibe's sweet-and-savory shallot jam is a perfect complement to his Whipped Chicken Livers on toasted bread.

  • yield: Makes about 2 cups

advertisement

advertisement

Ingredients

  • 2 teaspoons unsalted butter
  • 10 shallots, sliced
  • 2 sprigs fresh thyme
  • Coarse salt and freshly ground pepper
  • 1/3 cup light-brown sugar
  • 1/2 cup red-wine vinegar
  • 1/2 cup balsamic vinegar
  • 3 tablespoons vincotto

Directions

  1. Step 1

    Melt butter in a large skillet over medium-high heat. Add shallots and thyme; season with salt and pepper. Cook, stirring, until shallots are golden, about 3 minutes. Add sugar and cook, stirring, until bubbling and carmelized. Add both vinegars and cook until thickened.

  2. Step 2

    Stir in vincotto and remove from heat. Remove thyme sprigs and discard. Let cool before using.

Source
The Martha Stewart Show, April 2010

Related Topics

advertisement

advertisement