I make this about once every three months, and keep it in the refrigerator to use when I need it. The shallots stay nice, and the oil takes on the taste of the shallots. This is an essential ingredient in my Risotto, Mac and Cheese, Lamb with Balsamic Wine Sauce, Scrambled Burger Quiche, and many others.
Shallots belong to the onion family and have a taste somewhere between a mild onion and garlic. They give a unique flavor to foods that make them seem special.
When you purchase shallots, look for ones that are on the small side, they will have a milder taste. They should have no spots, and their paper thin skins should be tight.
Unlike garlic, shallots do not pop out of their skins when crushed like garlic does. To skin, a shallot, cut both ends off, then make a small long slit in the skin, and carefully pull it away.
I use one of those chopping machines to chop my shallots – about four or five medium sized ones at a time minced finely, then I put them in a container and cover them with a tasteless vegetable oil,
corn oil sunflower or peanut oil are a good choices. Then I refrigerate them and use them by the spoonful when I need them in a recipe.