Ginger & Shallot Sauce
3 stalks of Shallots, finely sliced
1.5 Tbsp freshly grated, peeled Ginger
1 level Tbsp Himalayan Salt
1/4 cup of light flavoured Extra Virgin Olive Oil (or neutral flavoured oil)
Mix shallots, ginger and salt in a bowl.
Heat up oil in saucepan until hot (90°C - 100°C), and then pour it over the mixture, the sizzling sounds are a sign of the hot oil cooking the ginger and shallot.
Set aside to cool before serving. Sauce will keep for 2-3 weeks in a jar when stored it in the fridge.