Ingredients £6.00

Shal­lot Sauce

Bull Head

Product details

The sin­gle most ver­sa­tile condi­ment ever made, shal­lot sauce is the Johann Cruyff in the squad of condi­ments — con­ceiv­ably able to take the place of any oth­er condi­ment on this list and do its job bet­ter. Shal­lot sauce is not the brown­ish sauce one might be imag­in­ing, but a sus­pen­sion of deep fried onions in oil. Its taste is some­where in between the crispy burnt onions a favourite aunt might put on her biryani, a mild chilli oil, and a tin of Bovril; intense­ly savoury from the addi­tion of soy­bean and yeast, the lat­ter of which makes a few tea­spoons as dis­arm­ing­ly fill­ing as a pint of Guin­ness. Shal­lot sauce recog­nis­es no nation­al­i­ty or cui­sine: In the last week, in a kitchen close to home it’s been applied to a chick­en sand­wich, a pie, added to a sal­ad dress­ing, thrown into a stir fry (in place of chopped onions), and on plain rice (in place of any­thing.)” — Jonathan Nunn — https://​lon​don​.eater​.com/​22302


Prod­uct of Taiwan

Ingredients & Allergens

Canola Oil, Shal­lot (37%), Soy­bean Sauce (Soy­bean, Wheat, Salt), Soy Pro­tein, Salt, Spices, Chilli, Flavour­ing, Sug­ar, Yeast Extract, Flavour Enhancer: E627, E631