Shallot, sunflower, and black garlic salsa
This delicious salsa has a rich umami, sweet, and sour flavours. Makes 750g of salsa.
🍽️ Makes 750
Ingredients
| 300 g | shallot, finely chopped brunoise-style |
| 100 g | Chardonnay vinegar |
| 100 g | sugar |
| 200 g | white wine |
| 60 g | cloves of black garlic |
| 150 g | sunflower seeds |
| 140 g | extra virgin olive oil |
| — | salt |
Instructions
- Put the shallot, Chardonnay vinegar, sugar, and white wine in a saucepan and allow to reduce at low heat until you obtain a slightly sticky texture.
- Finely mince the cloves of black garlic.
- Dry roast the sunflower seeds in the oven at 160°C for about 10 minutes until golden brown.
- Mix the shallots with the black garlic, sunflower seeds, and olive oil.
- Season to taste with salt.
Serving suggestions:
- Delicious in a composition with components of halibut, green herbs, and potato.
- A wonderful match with beurre noisette, sage, and Jerusalem artichoke.
- Fantastic when served with lamb accompanied by aubergine and artichoke.