Vadouvan is curry-inspired spice blend. It's a sort of French homage to traditionally Asian flavors, and it's one of my favorite things to have in a jar in my kitchen. You'll note that it's a fairly big recipe, but 1) it's hard to go smaller and keep the spices properly proportioned, 2) It's a gentle spice, and you'll need about 1 tablespoon per portion in a recipe, and 3) it makes a great in-jar gift ...
Yield 3 cups
- Preheat a large skillet over medium high heat. When hot add oil, onions and shallots. Sauté for 10 minutes and add garlic.
Reduce heat to medium and stir occasionally until onions and shallots are lightly browned about 30 minutes total time.
- Add wine and increase heat to high. Stir occasionally until nearly all wine has evaporated, about 8 to 10 minutes. Preheat oven to 350 F, convection when you add the wine.
- When most of the liquid has evaporated add all remaining ingredients, and stir to combine. Cook for 3 more minutes, stirring often.
Transfer the mix to 2 parchment-lined baking sheets. Spread evenly.
Bake until well browned and nearly dry. Stir occasionally. This will take 45 minutes to a little over an hour.
- Alternative method: Combine all ingredients in a large mixing bowl. Transfer to lined trays of a dehydrator. (Lined with a silpat or parchment). Spread to a thickness of 1/2-inch or less. This will take several trays (I need 3 trays) and they’re each about the size of a standard cookie sheet. Dehydrate on high until completely dry, which will take 12 – 20 hours. As desired place in a food processor fitted with the blade attachment and pulse to desired consistency.
When completely dried out the vadouvan will keep at room temperature (in sealed jars) for 6 months.
This recipe is featured in Vadouvan Crusted Ahi in Under 30 Minutes .
Andy Broder - KitchenThink