Maker Debbie Wei Mullin has taken organic safflower oil and infused it with an intense shallot tang. It’s all inspired by the Vietnamese dishes she grew up eating – many were topped with crispy sliced shallot that had been fried in oil.
Shallots are related to onions and garlic, and bring a similar savory bite to the table. That signature bite gets a little mellowed here since the shallots are lightly fried before getting dunked in safflower oil.
Oil from safflower seeds is milder than that from olives, but nuttier than plain vegetable oil, so it makes a nice, light backdrop for other foods to shine. And safflower oil’s high smoke point – 510 degrees Fahrenheit, if you really wanna know – means this oil can stand up to high-heat cooking, like pan-frying, sautéing, even a few turns in a wok (everyone has one of those at home, right?).
tip of the tongue
TRY USING AS AN INDIE UPGRADE TO ONE OF OUR FAVORITE RECIPES:
3 pounds carrots
3 large white onions
4-6 tablespoons Wei Shallot Oil
1. Preheat oven to 425°.
2. Peel carrots (I like the taste and feel of eating carrots with skins on, but some people don’t, so I tried to keep just a bit on for a little extra flavor/texture) and chop into 2-inch lengths. Chop onions to bite size pieces.
3. In a large bowl, toss carrots and onion with Wei Shallot Oil, enough to coat.
4. Spread carrots and onions onto a sheet pan so there is one layer of veg.
5. Season with salt and pepper to taste. (Taste a carrot raw – if it’s not great, you need more seasoning!)
6. Roast for 30 minutes or until the carrots are browned and tender.
7. Remove from oven and finish with a showering of salt and a light drizzle of Wei Shallot Oil.
Total time: 45 minutes
Organic safflower oil, Washington-grown shallot onions. Comes in an 8.5 oz bottle.