Sour Cream And Onion Dip

Name: Sour Cream and Onion Dip (Elevated)
Total time: 1 h 30 min
Yield: About 2 cups
Cuisine: French
Ingredients: 1 lb Shallots-thinly sliced; 1/4 cup Butter-unsalted; 1 tbsp Olive Oil; 1/4 cup Dry Sherry; 1 tsp Sherry Vinegar; 1 cup Crème Fraîche; 1/2 cup Sour Cream; 2 tbsp Mayonnaise-Avocado Oil Based; 1 tbsp Fresh Chives-finely chopped; 1/2 tsp White Pepper-freshly ground; 1/4 tsp Fleur de Sel

⏱1h 30m

👥About 2 cups

🔥250 cal

Hard

🍽️French

A luxurious dip featuring slow-cooked shallots, crème fraîche, and a touch of sherry vinegar for complexity.

1 lb Shallots-thinly sliced

1/4 cup Butter-unsalted

1 tbsp Olive Oil

1/4 cup Dry Sherry

1 tsp Sherry Vinegar

See all 11 ingredients ↓

(0 reviews)

⏱1h 30m

👥About 2 cups

🔥250 cal

Hard

🍽️French

A luxurious dip featuring slow-cooked shallots, crème fraîche, and a touch of sherry vinegar for complexity.

#Dip #Snack #Party #Gourmet #Shallot Confit

Instructions

Prepare the Shallot Confit: In a heavy-bottomed saucepan, melt Butter and Olive Oil over medium-low heat.
Add Shallots and cook slowly, stirring frequently, until deeply caramelized and golden brown (about 45-60 minutes).
Deglaze the pan with Dry Sherry, scraping up any browned bits from the bottom.
Stir in Sherry Vinegar and cook for another 2-3 minutes until slightly reduced. Let cool completely.
In a medium bowl, combine all Base ingredients.
Add the cooled Shallot Confit, Chives, White Pepper, and Fleur de Sel to the bowl.
Stir gently to combine.
Cover and refrigerate for at least 2 hours to allow flavors to meld. Serve chilled with artisanal potato chips or crudités.

Ingredients

1 lb 450 g Shallots-thinly sliced
1/4 cup 60 mL Butter-unsalted
1 tbsp 15 mL Olive Oil
1/4 cup 60 mL Dry Sherry
1 tsp 5 mL Sherry Vinegar
1 cup 240 mL Crème Fraîche
1/2 cup 120 mL Sour Cream
2 tbsp 30 mL Mayonnaise-Avocado Oil Based
1 tbsp 15 mL Fresh Chives-finely chopped
1/2 tsp 2.5 mL White Pepper-freshly ground
1/4 tsp 1.25 mL Fleur de Sel

Equipment

Heavy-Bottomed Saucepan
Medium Bowl
Measuring Cups
Measuring Spoons
Spoon or Whisk

Instructions

Prepare the Shallot Confit: In a heavy-bottomed saucepan, melt Butter and Olive Oil over medium-low heat.
Add Shallots and cook slowly, stirring frequently, until deeply caramelized and golden brown (about 45-60 minutes).
Deglaze the pan with Dry Sherry, scraping up any browned bits from the bottom.
Stir in Sherry Vinegar and cook for another 2-3 minutes until slightly reduced. Let cool completely.
In a medium bowl, combine all Base ingredients.
Add the cooled Shallot Confit, Chives, White Pepper, and Fleur de Sel to the bowl.
Stir gently to combine.
Cover and refrigerate for at least 2 hours to allow flavors to meld. Serve chilled with artisanal potato chips or crudités.

Nutrition per serving

Calories 250

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0 reviews

Sour Cream And Onion Dip

Sour Cream And Onion Dip

Ratings & Reviews

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