Fried Shallot

Deep and mellow with rich shallot flavor, use when browning meat, to flavor steaks and saute’ mushrooms; drizzle on fresh asparagus, sliced carrots or broccoli with a little parmesan cheese and bake at 225 degrees until the veggies are tender. Drizzle on pasta and veggies, use as the base oil for stir frying anything and everything. Fantastic stand-alone dipping oil or as a tasty dressing  … just drizzle a teaspoon or so into your favorite mayo, add some ground pepper and go!

net wt. 5 oz

Rated 5.00 out of 5 based on 1 customer rating
(1 customer review)

  • Creamy Shrimp Alfredo Bake
  • Creamy Shrimp Alfredo Bake


    • 12 oz penne noodles (1 1/2 boxes)
    • 2 cups heavy whipping cream
    • 2 tbsp salted butter
    • 1 cup parmesan cheese, shredded
    • 1 cup gruyere cheese, shredded
    • 1 lb cooked shrimp, peeled
    • 2 tbsp Acala Farms Fried Shallot Cottonseed Oil
    • 1/4 cup dry white cooking wine
    • Salt and pepper to taste
    • Preheat oven to 425
    • Start a pot of water boiling and add noodles, remove from heat while slightly undercooked
    • In a saucepan, bring melt butter and add heavy whipping cream until just boiling
    • Reduce heat and add cheese, one cup at a time, stirring constantly until melted
    • Keep on heat, stirring constantly until slightly thickened
    • In a large skillet, toss shrimp in Fried Shallot Oil until coated
    • Add white wine and saute until heated through
    • Drain noodles and place in a 13 x 9 baking pan
    • Add shrimp and alfredo sauce, toss until evenly distributed
    • Sprinkle pepper and parmesan cheese on top
    • Place in oven and bake for 8-10 minutes, or until cheese starts to bubble

  • Bacon Baked Mac and Cheese
  • Bacon Baked Mac and Cheese


    • 2 tbsp Acala Farms Fried Shallot Oil
    • 1 tsp Acala Farms Fresh Roasted Garlic Oil
    • 1/2 cup bacon, chopped
    • 2 tbsp flour
    • 4 cups heavy cream
    • 1 tsp thyme
    • 1/2 cup shredded cheddar cheese
    • 1/2 cup shredded swiss cheese
    • 1 cup shredded gruyere cheese
    • 1 lb macaroni noodles
    • 1 head broccoli, cut into florets
    • 1/2 cup bread crumbs
    • salt and pepper to taste
    • preheat oven to 350 degrees F
    • bring pot of water to boil and cook macaroni noodles, less than usual as they will be baked as well
    • cook chopped bacon in Acala Farms Fresh Roasted Garlic Oil in a large pan
    • turn off heat and whisk in flour for 1 minute
    • whisk in heavy cream and thyme until reduced by a third
    • stir in cheeses until melted and thickened
    • stir in Acala Farms Fried Shallot Oil
    • season with salt and pepper to taste
    • in a 9x13 casserole dish, mix together noodles, cheese sauce and broccoli florets
    • top mac and cheese with breadcrumbs
    • bake 20 to 25 minutes, until browned and bubbling

  • Best-ever hummus
  • Best-ever hummus

    Quick and easy, this tasty and good-for-you hummus recipe will leave everyone begging for more. To make with other flavors, simply swap your favorite Acala Farms Flavor-infused Cottonseed Oil for the one listed here. Try them all. Serve with crackers and veggies for a great, healthy, anytime snack.


    1 12-oz can garbanzo beans (Chickpeas), drained 1/3 cup water 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Kosher salt to taste


    Place all ingredients into the bowl of a food processor, cover and blend until creamy smooth. Garnish with crisp red pepper slices and serve.  

  • Warm cucumbers with spring herbs
  • Warm cucumbers with spring herbs

    Adapted from the Tasting Table Test Kitchen


    1 small shallot, very finely chopped 1 tablespoon plus 1 teaspoon rice vinegar 2 tablespoons Acala Farms Fried Shallot Cottonseed Oil 2 medium cucumbers, peeled and sliced on a bias into ¼-inch rounds ½ teaspoon kosher salt 2 tablespoons finely chopped, tender fresh herbs (any combination of basil, chervil, chives, dill, mint, parsley ortarragon) ½ teaspoon flaky salt


    1. To a small bowl, add the shallot and rice vinegar. Set aside. 2. In a large skillet set over medium heat, add the Acala Farms Fried Shallot Cottonseed Oil . Once the oil is hot and bubbling in the pan, add the cucumbers and cook, stirring occasionally, until the cucumbers turn pale green and are warmed through and tender, taking care to not let the cucumbers brown, 3 to 5 minutes. Turn off the heat and season the cucumbers with the kosher salt. 3. Transfer the cucumbers to a medium bowl and pour the shallot-vinegar mixture over the top. Add the herbs, gently stir, then sprinkle the flaky salt over the top. Serve immediately (the longer the cucumbers sit, the softer they become).  

  • Multi-color salad
  • Multi-color salad

    FullSizeRenderINGREDIENTS 6 cups chopped romaine hearts 2 cups sliced red cabbage 2 crisp apples, diced 1 large pear, sliced 1 mango peeled and diced 3/4 cup walnut halves, toasted 1/4 cup red wine vinegar 2 tsp honey 1/4 cup Acala Farms Fried Shallot Cottonseed Oil 1/2 tsp salt 1/4 tsp black pepper 1/2 cup crumbled blue cheese METHOD In a bowl toss romaine, cabbage, apples, pear, mango and walnuts.  In a second bowl, whisk Acala Farms Fried Shallot Cottonseed Oil, vinegar, honey, salt and pepper. Pour over salad and toss. Sprinkle with blue cheese.

  • Creamy Potato Salad
  • Creamy Potato Salad


    6 lbs. New red potatoes, boiled in salt water & cut into 1-inch cubes 2 cups mayonnaise 4 ounces cream cheese 6 hard-cooked eggs, sliced or diced 1 cup red bell peppers, diced 1 cup celery diced 2 Tbsp. red wine vinegar 2 Tbsp.  Acala Farms Fried Shallot Cottonseed Oil 2 tsp. sugar (or more taste) 2 tsp. dry mustard 1 tsp. celery seed 1 tsp. salt 1tsp. paprika


    Set aside boiled and diced potatoes in a large bowl. In a separate bowl combine all other ingredients except paprika and hard-cooked eggs. Mix and fold into potatoes, then garnish with hard=cooked egg slices or dices and sprinkle paprika over all.  

  • Linguine and Mushrooms
  • Linguine and Mushrooms

    fried shallot w pasta sunnyINGREDIENTS

    • 8 ounces dried linguine
    • 1 1/2 tablespoons Acala Farms Fried Shallot Cottonseed Oil
    • 16 ounces assorted mushrooms, such as white, baby portobello (cremini) and/or stemmed oyster mushrooms, thinly sliced
    • Salt
    • Freshly ground black pepper
    • Generous 1/3 cup low-fat sour cream
    • 2 teaspoons Dijon-style mustard
    • 2 tablespoons finely chopped parsley
    • 2 tablespoons finely chopped dill


    Bring a large pot of water to a boil over high heat. Prepare the pasta according to the package directions. Meanwhile, heat the Acala Farms Fried Shallot Cottonseed Oil  in large nonstick saute pan or skillet over medum-high heat. Add the mushrooms and season with salt and pepper to taste, stirring to coat in the oil. Cook, stirring every minute or so, for 8 to 10 minutes, so the mushrooms' moisture evaporates. Once they start to brown, remove pan from heat. Stir in the sour cream and mustard, parsley and dill. Taste, and adjust the seasoning as needed. Drain the pasta, reserving 1/2 cup of the cooking water. Use tongs to toss the linguine in the mushroom mixture, adding the cooking water as needed to keep the dish moist. Serve immediately. Makes 4 servings.

  • Roasted Carrot Puree
  • Roasted Carrot Puree

    This is a fantastic addition to any meal that includes wild game, roast pork or roast beef. We also love them with Thanksgiving dinner. INGREDIENTS 2 pounds carrots (we love the baby -sized carrots) 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil Freshly ground black pepper 1/2 Cup milk 1-1/2 Tbsp. butter cut into small pieces METHOD Preheat oven to 350 degrees. If using whole carrots, peel and trim then cut into thirds. Put carrots into a shallow roasting pan and toss with 1-1/2 T of Acala Farms Fried Shallot Cottonseed Oil and salt and pepper. Cover and seal the roasting pan with aluminum foil. Roast for 30 minutes. Uncover and roast for 30 more minutes or until all of the oil has been absorbed and the carrots are tender when pierced with a fork. Put carrots, milk, butter and remaining Acala Farms Fried Shallot Cottonseed Oil into a food processor and process until smooth. Season to taste with more salt and pepper. Serves 6

  • Seared Filet Mignon with Shallot Oil
  • Seared Filet Mignon with Shallot Oil

    INGREDIENTS 2 Tbsp. black peppercorns 1 tsp. salt 4 filet mignon steaks 3 Tbsp. Acala Farms Fried Shallot Cottonseed Oil 2 shallots minced (optional) 2 Tbsp. cognac crumbled bleu cheese (optional) METHOD Using a mallet, rolling pin or mortar and pestle, crush the black pepper and combine with salt. Coat the filets with the mixture. Place a large cast iron or heavy duty skillet over high heat until a drop of water sizzles on it. Add half of the Acala Farms Fried Shallot Cottonseed Oil, allow it to get very hot and add the steaks. Cook over a high flame for 2-1/2 to 3 minutes for rare, 3 minutes for medium rare. Flip the steaks, drizzle remaining Fried Shallot oil over them and cook for another 2-1/2 to 3 minutes for rare or 3 minutes for medium rare. They should be nicely seared on both sides. When the second side is finished, leave the steaks in the pan over high heat, pour the cognac over them and simmer on high for one minute. Remove the steaks to a heated serving platter, scatter raw shallots and crumbled bleu cheese on top and pour remaining liquid from the pan over all. Serves 4 Adapted from a recipe by Katherine Kinsolving and Leslie Brenner, Essential Flavors.

  • Cereal Snack Mix
  • Cereal Snack Mix

    The addition of your favorite Acala Farms Cottonseed Oil is a new twist on a favorite snack. * Fresh Roasted Garlic, Smoky Chipotle, Jalapeno-Lime or any of the Acala Farms Flavor-infused oils may be used. Choose your favorite, then share the flavor and share the fun. INGREDIENTS 3 cups Corn squares cereal 3 cups Rice squares cereal 3 cups Wheat squares cereal 1 cup peanuts 1 cup bite-size pretzels 4 T butter or margarine 2 T Acala Farms Fresh Roasted Garlic Cottonseed Oil* 2 T Worcestershire sauce 1 1/2 tsp seasoned salt  METHOD Heat oven to 250°F. In large bowl, mix cereals, nuts, pretzels and bagel chips; set aside. In ungreased large roasting pan, melt butter in oven. Stir in oil and seasonings. Gradually stir in cereal mixture until evenly coated. Bake 1 hour, stirring every 15 minutes. Spread on paper towels to cool, about 15 minutes. Store in airtight container.    

1 review for Fried Shallot

  1. Rated 5 out of 5

    Anne Coleman (verified owner)

    Everyone in my house comes running when I use this. They all want to know, “What smells so good?!” This is my very favorite ACALA Farms oil!

Add a review



Cottonseed oil, natural flavorings