This shallot jam is the creation of Chef Hubert Keller of the Fleur de Lys restaurants in San Francisco and Las Vegas and The Burger Bar eateries in San Francisco and St. Louis. The jam goes with his Big Time Backyard Burger (click for recipe).
- 2 tablespoons olive oil
- 2 cups shallots, finely chopped
- 1 ½ teaspoons fresh thyme, finely chopped
- ½ cup Budweiser
- ¼ cup sugar
- 2 tablespoons aged balsamic vinegar
- Salt and freshly ground pepper
- 1 In a skillet over medium heat, add olive oil and heat until hot. Add the shallots, stir, and season with a pinch of salt and pepper. Cook, stirring occasionally, until the shallots are light gold and have thoroughly melted.
- 2 Deglaze with the beer and add the thyme. Stir often towards the end of cooking to make sure the shallots do not stick and all the beer is reduced to almost dry. Set aside.
- 3 While the shallots are cooking, in a small saucepan, melt the sugar with about 1 tablespoon of water over medium-high heat. Stir until sugar is dissolved. Cook at a boil, uncovered and without stirring, until the sugar caramelizes to a medium amber color, about 5 minutes.
- 4 Remove the pan from the heat and add the vinegar. The mixture will foam and spit, so stand back to avoid being spattered. Return the pan to low heat, and stir until the caramel has melted. Scrape the shallots into the caramel and stir well. Remove to a bowl, cover, and set aside to cool. Taste for seasoning, and adjust with salt and pepper.
- 5 Refrigerate the jam in a covered container for several days or longer. It may also be frozen. Bring to room temperature before using.