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.
