Shallot Safflower OilMADE BY WEI KITCHEN IN SEATTLE, WASHINGTON
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
Add instant fried shallot flavor to roasted potato salad or vermicelli rice noodle bowls. Or, try Debbie’s recipe for a shallot-soy marinade: In a large bowl or Ziploc bag, combine 1/3 cup Shallot Safflower Oil with ¼ cup soy sauce, ½ cup chopped cilantro, 4 diced spring onions and 2 cloves minced garlic. Submerge tofu, chicken or beef in the marinade for at least one hour, or overnight.