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• 2 cups unrefined corn oil
• 3 medium shallots, very thinly sliced (about 2/3 cup)
• 1 pasteurized egg
• 2/3 cup olive oil
• 3 teaspoons rice wine vinegar
• 1/2 teaspoon sugar
• Kosher (coarse) salt to taste
• Freshly ground pepper to taste
1. Heat corn oil in large skillet over medium heat to 350°F. Add shallots; cook, stirring constantly with wooden spoon until golden brown and crisp, about 3 minutes. Using a slotted spoon or long-handled strainer, transfer shallots to paper towels. Reserve about two-thirds of the fried shallots for salad garnish.
2. Place remaining one-third fried shallots in mortar and pestle; grind into paste using pestle. Add egg; stir together thoroughly. Add olive oil, a few drops at a time, mixing with pestle. Continue until mixture has thickened. Fold in vinegar and sugar; season with salt and pepper. Cover and refrigerate.
Per serving (1 tablespoon); 120 calories, 13 g total fat (2 g saturated fat), 5 mg cholesterol, 80 mg sodium, 0 g fiber.
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