SavoryBordeaux Shallot
Sweet shallots caramelized slow, deglazed with French red wine, folded into silky coconut. A savory jar for roast meats, braised greens, or a crusty baguette, where butter or duck fat usually lives.
- Contains dairy
- No tree nuts
- No added sugar
What's in the jar
- Organic Coconut
- Organic Coconut Oil
- Clarified Butter
- Tarragon Reduction
Listed in the order they appear on the jar, biggest amount first.
- Whole-coconut base
- Gluten-free ingredients
- Contains dairy
- No tree nuts
- No added sugar
Six fast wins with Bordeaux Shallot.
Start a curry or simmer sauce with a spoonful of Bordeaux Shallot instead of oil. It carries the spice and rounds out the base.
Fold a spoonful into hot rice, quinoa or a grain bowl right before serving. It melts in and coats every grain.
A dab on charred broccoli, sweet potato or cauliflower straight out of the oven. The heat does the melting.
Swirl a little into scrambled eggs or melt it over a fried one. Savory, rich, and done in seconds.
Whisk a spoonful into a pan sauce off the heat for body and a glossy finish, the way you would with butter.
Spread it thin on naan or pita and warm it through. A good snack, a better side.
Savory depth.
Slow-cooked shallots, red-wine reduction, coconut. Bordeaux Shallot starts with the same whole coconut as every Mahalo jar; everything below is what makes it this one.
- Clarified Butter
Tarragon Reduction
Before you grab a spoon.
Is Bordeaux Shallot plant-based and gluten-free?
Bordeaux Shallot is gluten-free but not dairy-free, the ingredient list includes dairy, so it isn't a plant-based jar. The fats come from the coconut itself (medium-chain triglycerides among them). It has no added sugar. The ingredient panel on the jar has the specifics.
How is coconut butter different from coconut oil?
Coconut oil is only the extracted fat. Coconut butter is the whole coconut blended into a creamy paste, meat, fiber, and natural oil together. It keeps the fiber from the meat, up to 2g per serving, where oil has none, plus a thicker, spoonable texture for toast and baking.
How should I store Bordeaux Shallot?
Keep it on the counter at room temperature, away from direct sunlight. Do not refrigerate, cold makes coconut butter rock-hard and nearly impossible to spoon. Unopened it keeps for up to 18 months; once opened, use within 6 months.
Why does my jar look separated?
That's a good sign. Nothing in the jar stops the natural separation of coconut oil from solids over time. Warm the closed jar in hot water for 60 seconds or run a warm knife through it and it blends right back. If it ever looked perfectly emulsified, something other than coconut would be in there.
How do you make it pourable?
Submerge the sealed jar in hot tap water for 2 minutes, or microwave uncapped for 10–15 seconds. Once melted it drizzles beautifully over oats, pancakes, ice cream, or toasted bread. Room temperature it spreads like thick almond butter.
Where do Mahalo coconuts come from?
Hand-tended groves in Sri Lanka and Indonesia, sourced through a farmer cooperative paid above market under long-term agreements. Our suppliers operate under recognized industry food-safety standards. Every jar is traceable back to the farms we source from.
