Sweet caramelized shallots are balanced with tangy tarragon vinegar to create this savory spread. Spread it on turkey or chicken sandwiches or spoon it over fresh goat cheese and serve with crackers or flatbread for an easy appetizer.
- Yields: About 1 1/2 cups
- Difficulty: Easy
- Total: 1 hr 40 mins
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 1/2 pounds shallots, peeled, halved, and sliced 1/4 inch thick
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup plus 2 tablespoons white wine–tarragon vinegar
- 1/4 cup granulated sugar
- 2 tablespoons coarsely chopped fresh tarragon leaves
- Heat the oil and butter in a large frying pan over medium heat until the butter is foaming. Add the shallots and salt and season with pepper. Cook, stirring occasionally, until the shallots are softened and just beginning to brown, about 15 minutes.
- Stir in 1/4 cup of the vinegar and the sugar and cook, stirring occasionally, until the shallots are completely soft and caramelized and the jam is thick and syrupy, about 25 to 30 minutes.
- Remove the pan from the heat and stir in the remaining 2 tablespoons of vinegar. Set aside and let cool to almost room temperature, about 20 minutes. Stir in the tarragon and let cool completely. Refrigerate in a container with a tightfitting lid for up to 5 days.