- Peel shallots, briefly wash in the salt water. Then rinse and drain in a colander.

- Place shallots in the mixing jar and chop.
Settings: Timer: 10 Seconds / Speed: 5

- Scrape down sides of the jar.

- Add in the oil and start sautes.
Settings: Timer: 20 Minutes[/cooked-timer / Speed: 1 / Temperature: 120°C

- Use a mesh to strain the oil then transfer to a paper towel lined tray to remove excess oil. Using a spatula, lightly even out the fried shallots to minimise overlapping.

- When fully cooled, store in an airtight container, preferably in the refrigerator.