This roasted shallot dish may be used as a confit or to replace Dijon mustard. I smear it on chicken, lamb or beef before roasting. It’d be great with corned beef. I also use it in most of my Passover vinaigrettes.
Makes about 12 ounces
Preheat oven to 400 degrees Fahrenheit.
Toss the shallots with the olive oil, kosher salt and ground pepper, and the wrap tightly in a foil packet. Place the packet on a roasting pan in the center of the pre-heated over. Roast until tender, for 20 to 30 minutes. Cool.
In a food processor or blender, puree the shallots until smooth. If they are too “dry”, add some olive oil.
Add apple cider vinegar to add a little tang, and add turmeric for color if desired.
It’s very important to check that your shallots are very tender before removing from the oven. Some shallots may have a longer cooking time than others, even up to 40 minutes!
To make a hot mustard, add some prepared hot horseradish a teaspoon at a time to the desired flavor. It has a real nice kick!