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Salt-Baked Shallot and Tarragon Creme Fraiche

Baking whole shallots wedged in a bed of salt insulates them a bit from the heat so they turn very soft and creamy inside. Don't worry that they'll be overly salty; in fact, they'll be seasoned just right. Serve this creamy condiment with Spiced Slow-Roasted Pork Shoulder.

  • prep: 25 mins
    total time: 1 hour 45 mins
  • yield: Makes 3 1/4 cups




  • 8 medium-size shallots (about 1 pound), left unpeeled
  • About 3/4 cup coarse salt, for baking dish, plus 1 1/2 teaspoons, for seasoning
  • 2 teaspoons fresh lemon zest (from 1 lemon)
  • 4 tablespoons fresh lemon juice (from 2 lemons), divided
  • 1 sprig rosemary
  • 2 sprigs thyme
  • Safflower oil
  • 4 tablespoons chopped fresh tarragon leaves
  • 2 cups creme fraiche
  • Pinch of sugar


  1. Step 1

    Preheat oven to 350 degrees. Pour enough salt into a loaf pan or baking dish just large enough to fit shallots when placed on their root ends to form a layer 1/4 inch deep. Transfer salt into a bowl and combine with lemon zest, 2 tablespoons lemon juice, rosemary, and thyme. Add enough oil to give mixture the consistency of wet sand (about 2 tablespoons). Pour salt mixture into baking dish. Cut a small slice from root end of each shallot to expose a less dried-out end. Place shallots vertically into pan, sticking them down into salt.

  2. Step 2

    Bake shallots until very soft to the touch, about 50 minutes. Let cool, then peel and roughly chop (you should have about 1 1/2 cups). Mix together shallots, tarragon, and creme fraiche in a bowl. Add remaining 2 tablespoons lemon juice and sugar; season with salt.

Martha Stewart Living, June 2013



Reviews (1)

  • Mqosjan 25 Aug, 2013

    Making this for the second time, delish. The shallots baking make the house smell wonderful!