One of the reasons this stuff is so good is that fats are great at absorbing flavor. That’s a handicap in most frying applications—frying oil tastes like fish after just one batch of fish sticks—and it’s the reason we must quarantine butter in its own lidded compartment in the refrigerator to prevent it from tasting like leftover Chinese food. But here, it’s good news. The shallots slowly dry out in the hot oil and then eventually go through flavor-making browning, thanks to the Maillard reaction and a surplus of sugars and sulfur compounds. And the savory byproducts of the Maillard reaction flavor not only the shallots, but also the oil.

Once you make Fried Shallots & Fried Shallot Oil, the fun really begins. Start incorporating both the shallots and the oil into your everyday cooking and you’ll soon find them indispensable. One of my favorite uses for the oil is Fried Shallot Mayonnaise, an ingredient itself that can then be used in countless ways. If you’re anything like me, you’ll start playing with your shiny new pantry items and find that the fried shallot rabbit hole goes quite deep. We’ll be unveiling new recipes using both the shallots and oil in the weeks to come. In the meantime, let us know what you do with them. We’re on Twitter, Facebook, and Instagram.