By grade, there is Old-Fashioned Shallot Sauce and Premium Shallot Sauce. Both start with selected fresh Taiwanese red shallots slow-cooked for a long time in natural pure pork lard, so that the aroma of the lard and the aroma of the shallots come together into something particular and very strong — an old-fashioned fried shallot with a great deal of character. It is mostly used with noodles, but it shows just as well in a stir-fry, over blanched greens or in any dish that needs lifting. An all-purpose natural seasoning, in other words.
Old-Fashioned Shallot Sauce
Fine: 15 kg — Standard: 400 g, 16 kg
The standard grade is made for trade customers: eateries and large food manufacturers. The fine grade is a custom specification, supplied to noodle makers who portion it into sachets.
Premium Handmade Shallot Sauce
235g 380g
Our top grade, made with our own enzyme-fed pure pork lard and selected red shallots with the tops, tails and skins removed, then finished by hand using our own method. It is deeply aromatic and golden in colour, with the oil and shallots in the right proportion — which is what makes it so easy to use on noodles and greens.
Royal Shallot (fine shallot sauce in plant oil)
250 g — 15 kg
Royal Shallot is made with non-GMO canola oil: an entirely plant-based shallot sauce, suitable for the five-pungent-free vegetarian diet, with a fresh, clean taste. It carries the deep braised-shallot flavour you would expect,
and it does not solidify in the fridge. It was designed for people who eat a natural vegetarian diet, or who cannot eat pork lard.