"The single most versatile condiment ever made, shallot sauce is the Johann Cruyff in the squad of condiments — conceivably able to take the place of any other condiment on this list and do its job better. Shallot sauce is not the brownish sauce one might be imagining, but a suspension of deep fried onions in oil. Its taste is somewhere in between the crispy burnt onions a favourite aunt might put on her biryani, a mild chilli oil, and a tin of Bovril; intensely savoury from the addition of soybean and yeast, the latter of which makes a few teaspoons as disarmingly filling as a pint of Guinness. Shallot sauce recognises no nationality or cuisine: In the last week, in a kitchen close to home it’s been applied to a chicken sandwich, a pie, added to a salad dressing, thrown into a stir fry (in place of chopped onions), and on plain rice (in place of anything.)" - Jonathan Nunn - https://london.eater.com/22302...
360g
Product of Taiwan