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1
Place shallots and oil in a bread loaf pan.
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2
You may need to add more oil to cover all the shallots.
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3
Make sure they are all covered.
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4
Cook in a 250F oven until the shallots are soft and have turned a little brown.
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5
Remove shallots from oil and set aside, uncovered in the fridge to cool completely before you cover them.
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6
Pour oil through a coffee filter and let cool in the fridge before you bottle it.
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7
Keep chilled.
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8
I don't know how long it will actually last before going bad, because it only lasts about 2 weeks in my house.
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9
BE ADVISED!
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10
SOME LOCAL HEATH DEPARTMENTS CLAIM THAT THERE IS A RISK WHEN MAKING HOMEMADE FLAVORED OILS.
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11
To help avoid any risk of illness I suggest that you treat this entire procedure like you are doing home canning.
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12
SANITIZE EVERYTHING THAT WILL COME INCONTACT WITH FOOD!
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13
I can't stress this enough.
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14
Botulism is nothing to mess around with.
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15
I have never had a problem with my flavored oils.
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16
Always smell them before you use them.
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17
If there is any doubt about the quality, TOSS IT!
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18
You can't be too careful.
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19
Be careful and enjoy.
