Wednesday, February 18, 2009

Caramelised Shallot and Roquefort Dip

Ingredients

Vegetable oil: 2 tbsp

Thinly sliced shallots (about 6 ounces) one and a quarter cups

Mayonnaise: three quarter cup

Sour cream: three quarter cup

Roquefort or Danish blue cheese, at room temperature; 4 ounces

Salt and freshly ground black pepper, to taste

Potato chips, for serving

Method

In a heavy bottomed medium saucepan, heat oil over medium-low heat. Add the shallots and cover. Cook, stirring often, until the shallots are deep golden brown for about 20 minutes. Cool completely. In a medium bowl, combine the mayonnaise and sour cream. Add the cheese and mash with a rubber spatula until almost smooth. Stir in the cooled shallots and season with the pepper. Cover and refrigerate until chilled for about 2 hours.

The hindu dated June 14 2007


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