Equipment
Ingredients
Main Ingredients
- 100 g onion, finely chopped
- 100 g shallot, finely chopped
- 80 ml white wine
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 89 kcal
- Protein
- 2 g
- Carbohydrates
- 14 g
- Fat
- 0 g
- Fiber
- 2 g
- Sugar
- 6 g
- Sodium
- 10 mg
- Saturated Fat
- 0 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Potassium
- 268 mg
- Calcium
- 34 mg
- Iron
- 0.8 mg
- Magnesium
- 20 mg
- Phosphorus
- 52 mg
- Zinc
- 0.3 mg
- Vitamin C
- 8 mg
- Vitamin E
- 0.0 mg
- Vitamin K
- 1 mcg
- Vitamin B6
- 0.3 mg
- Thiamin
- 0.06 mg
- Riboflavin
- 0.03 mg
- Niacin
- 0.2 mg
- Folate
- 27 mcg
- Water
- 119 g
- Alcohol
- 4 g
Sources: USDA FoodData Central
Method
Place the finely chopped onion, chopped shallots, and dry white wine into a food processor or blender.
Process the mixture on high speed until it reaches a completely smooth and fine consistency.
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.
Troubleshooting
Puree is grainy or has large chunks
Cause: The vegetables were not chopped small enough before processing or the processing time was too short.
Fix: Process for an additional 60 seconds or pass the mixture through a fine-mesh sieve.
Prevention: Finely mince the onion and shallots before adding to the machine bowl.
Cultural Context
This raw puree of shallots and onions, often referred to as a 'purée d'échalotes et d'oignons' in French, is a versatile condiment that showcases the pungent aromatics of these alliums. While not tied to a specific region, it's a fundamental technique in French cuisine, particularly for building flavor bases in sauces and vinaigrettes, highlighting the importance of fresh, finely processed ingredients.
