Equipment
Food processor
or High-speed blender
Ingredients
2 servings
Main Ingredients
- 100 g onion, finely chopped
- 100 g shallot, finely chopped
- 80 ml white wine
Nutrition (per serving)
89
Calories
2g
Protein
14g
Carbs
0g
Fat
2g
Fiber
6g
Sugar
10mg
Sodium
Method
01
Place the finely chopped onion, chopped shallots, and dry white wine into a food processor or blender.
02
Process the mixture on high speed until it reaches a completely smooth and fine consistency.
Look for: The mixture should be uniform with no visible chunks of onion or shallot.
Chef's Notes
- For the smoothest possible puree, consider using a high-powered blender rather than a food processor if available. This will ensure a truly velvety texture.
- Taste and adjust the seasoning after pureeing. While the recipe doesn't call for salt or pepper, a pinch of each can enhance the flavors, especially if serving with richer dishes.
- The acidity of the white wine is crucial for balancing the sharpness of the raw alliums. If you don't have dry white wine, a dry sherry or even a splash of white wine vinegar can be used in a pinch, but adjust the quantity carefully.
- This puree is best used fresh. Its flavor will intensify over time, and the raw sharpness can become overwhelming if stored for too long.
Storage
Refrigerator: 3 days — Store in an airtight container to maintain aromatics.
