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Shallot-Tarragon Jam Recipe
- 2 tablespoons olive oil
- 1 tablespoon unsalted butter
- 1 1/2 pounds shallots, peeled, halved, and sliced 1/4 inch thick
- 1/2 teaspoon kosher salt
- Freshly ground black pepper
- 1/4 cup plus 2 tablespoons white winetarragon vinegar
- 1/4 cup granulated sugar
- 2 tablespoons coarsely chopped fresh tarragon leaves
Directions:View on Chow
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