Soups & Stews > Soup & Stew Flavor Enhancers > Aromatics > Using Leeks and Shallots

Leek and Shallot Infused Oil

Aromatic oil infused with leeks and shallots to add a subtle, layered flavor to your soups and stews. It's a great way to introduce a mild onion and garlic flavor without overpowering the main ingredients.

Prep Time
15 minutes
Cook Time
30 minutes
Servings
Yields about 1 cup of infused oil
Ingredients
  • 2 medium Leeks (white and light green parts only)
  • 3 medium Shallots
  • 1 cup Olive Oil (or other neutral oil)
  • 2 cloves Garlic (optional)
  • 2 sprigs Fresh Thyme (optional)
  • 1 Bay Leaf (optional)

Preparation

Thoroughly wash the leeks, paying attention to remove any dirt trapped between the layers. Thinly slice the leeks and shallots. Mince the garlic if using. If using thyme, gently bruise the sprigs to release their aroma.

Infusion

In a medium saucepan, combine the olive oil, sliced leeks, shallots, garlic (if using), thyme (if using), and bay leaf (if using). Heat over low heat, ensuring the oil doesn't simmer or boil. Cook for about 30 minutes, or until the leeks and shallots are softened and translucent, and the oil is fragrant. Stir occasionally to prevent burning.

Straining and Storage

Remove from heat and let the oil cool completely. Strain the oil through a fine-mesh sieve lined with cheesecloth into a clean glass jar or container. Discard the solids. Store the infused oil in the refrigerator for up to 2 weeks.

Usage

Drizzle a tablespoon or two of the infused oil into your soup or stew during the last 15 minutes of cooking to enhance the flavor. You can also use it as a finishing oil, adding a drizzle just before serving for a more pronounced aroma.

Nutrition Facts Estimated per 100g of product

Note: Nutritional information is an estimate and can vary based on specific ingredients and preparation methods.
Calories: ~884
Fat: ~100g
Sodium: ~0mg (naturally occurring in ingredients, varies with salt addition)
Consider this oil will be used to add flavour and not entirely consumed.

Other Considerations for Nutrition

This infused oil is primarily fat. Use sparingly to control calorie and fat intake. The nutritional value of the leeks and shallots is minimal in the final product as they are strained out. People on low-sodium diets should avoid adding salt.

← Leek and Shallot Confit Red Wine Reduction for Beef Stew Enhancement →

FAQ

  • Can I use dried herbs instead of fresh?

    Yes, you can use dried herbs. Use about 1 teaspoon of dried thyme or other herbs per cup of oil. Add them at the beginning of the infusion process.
  • Can I use other types of onions?

    While you can experiment with other onions, leeks and shallots provide a unique and delicate flavor profile. Yellow or white onions will have a stronger, more pungent flavor.
  • How can I tell if the oil has gone bad?

    If the oil develops an off odor, becomes cloudy, or shows signs of mold, discard it immediately.