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L'Épicurien Shallots Confit

This chunky relish is a sweet-and-sour mélange of delicately flavored shallots, contrasted with brown sugar, wine vinegar, and lemon, and smoothed with sunflower and extra virgin olive oils. It’s slow-cooked in small batches just the way you would do it at home to develop intense flavors and rich color.

Serve as an accompaniment to charcuterie and cheeses, or as a topping for meat, poultry, or robust seafood. Mix with potatoes—whether mashed, roasted, or home fried. Or use as a hors d'oeuvre foundation with bread rounds or crackers layered with smoked salmon and dill, Stilton and pear, rare beef slices with Béarnaise or horseradish, lobster-tail medallions with Hollandaise, spicy sausage rounds with mustard, or pulled pork with a spunky Memphis-style barbecue sauce.


Shallots 74%, sunflower oil, brown cane sugar, White wine from Pays D’Oc, red wine vinegar, extra virgin olive oil, modified starch, blackcurrant cream, salt, color: caramel, concentrated lemon juice, spice, rosemary extract.

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