Caramelised shallot and mustard dip
Prep time: 25 minsTotal time: 
Caramelised shallot and mustard dip
Sweet and jammy caramelised shallots add a lovely depth of flavour to this creamy, tangy dip. Serve with some seeded ciabatta crostini and dip and dunk to your heart’s content
Prep time: 25 minsTotal time: 
Spencer Lengsfield
Spencer Lengsfield
Ingredients
For the dip
- 2 tbsp extra virgin olive oil, plus extra to drizzle
- 25g unsalted butter
- 3 echalion shallots, thinly sliced
- ½ tbsp Worcestershire sauce or Henderson’s relish*
- ½ tsp garlic granules
- 1½ tsp English mustard
- 3 tbsp soured cream
- 3 tbsp mayonnaise
- juice of 1 lemon
- ½ x 20g pack chives, finely chopped
For the crostini
- ½ x 270g ciabatta, sliced
- 3 tbsp extra virgin olive oil
- 1 tsp poppy seeds
- 1 tsp sesame seeds
- ½ tsp onion granules
Step by step
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Add the oil and butter to a pan over a medium-low heat, Once the butter is foaming, add the sliced shallots and some seasoning. Cook for 15 minutes, stirring frequently, until the shallots are soft and jammy. Add the Worcestershire sauce and garlic granules and cook for 2 minutes, then set aside to cool.
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Preheat the oven to 200°C, fan 180°C, gas 6. Arrange the sliced ciabatta on a baking tray and drizzle with the oil. Mix together the poppy seeds, sesame seeds, onion granules and a little salt, then sprinkle over the ciabatta. Transfer to the oven for 15 minutes or until golden and crunchy.
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Add the cooled shallots to a bowl, along with the mustard, soured cream, mayonnaise, lemon juice and seasoning. Mix well until the shallots are fully incorporated. Transfer to a small bowl or dish and top with an extra drizzle of olive oil and the chives. Serve with the seeded crostini.
*Use Henderson’s relish for vegetarian, if required
