Mustards Pickled in Sherry
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 35 mins |
| Total Time | 50 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 600 g shallot (s), whole, peeled
- 4 tablespoon olive oil
- 4 tablespoon vinegar
- 250 ml sherry, fino
- 1 teaspoon thyme, dried, preferably fresh
- 1 teaspoon black peppercorns
- 1 bay leaf
- 2 teaspoons sugar
- 1 n / a Chilli pepper (s), whole
- 1 Carnation (s)
Print Recipe
Pin Recipe Instructions
- First remove the skin from the shallots. Leave the shallots in one piece. Use a saucepan or high pan. The pot should be big enough that all shallots are on the bottom and not on top of each other, this is important.
- Pour the olive oil into the saucepan and fry the shallots until they are lightly golden brown. Then add the sugar and wait for it to caramelize. Once that is done, deglaze with sherry and vinegar. Now all the spices can be added. If you want, you can add a chilli pepper for a slight spiciness. A carnation can also be added. Personally, I leave out the clove in this recipe, but it`s a matter of taste. Let everything simmer gently on a low flame for 30 - 40 minutes.
- Then just let it cool down and put it in a glass with a screw cap in the refrigerator. It should be consumed within a week at most.
- Whether for dinner or for a barbecue, it is suitable for every occasion.
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