Ingredients
Equipment
Method
- In a thick bottomed pan heat butter and olive oil over medium high heat, until the pan is coated and butter/olive oil mixture is simmering. Add the sliced shallots and stir to coat the shallots in oil.
- Reduce heat to medium or medium low (depending on your stove), to prevent the shallots from burning or drying out. Spread the shallots out evenly in the pan, letting them cook, stirring occasionally.
- After about 8 minutes, sprinkle sugar and a pinch of salt over the shallots. Continue to cook the shallots on low heat for 20-30 minutes, stirring every few minutes. The idea is, you want to leave them alone long enough to brown, but not long enough to let them burn. The more you do this, the more you'll get a feel for it.
- Deglaze the pan by adding 2 tablespoons of white wine, scraping the brown bits from the bottom of the pan. This will add a tremendous amount of flavor to your shallots. Once the liquid has evaporated, remove the pan from heat.
- In a large bowl combine: labneh, Worcestershire sauce, garlic powder, caramelized shallots and diced chives. Mix well, and season to taste with salt and pepper.
- Serve in a shallow bowl and garnish with a generous sprinkle of sliced chives.
Notes
Store in the fridge for up to 5 days in an airtight container.