Shallot

Shallots bring a sweet, mild onion taste, perfect for nuanced sauces and vinaigrettes.

Flavor

How to use it

Sautéing for Sweetness. Cook shallots gently. The Maillard reaction caramelizes fructose to bring out sweetness.

In Vinaigrettes. Mince them raw. Their mild sulfur compounds add subtle depth.

Common mistakes

• High heat burns fructose, ruining flavors.
• Too many shallots bring an overpowering sulfur hit.

What goes with shallot

• Butter. Shallots and butter combine for a rich base; butter mellows the shallot's bite.
• Thyme. Thyme's earthy terpenes amplify shallots' subtle sweetness.
• Vinegar. Vinegar's acid cuts through shallot's natural sweetness.
• Green Bean. Sweet shallots mellow and enrich green beans in a simple saute.
• Lemongrass. Sweet shallot rounds lemongrass's sharp citrus in pastes.
• Mushroom. Sweet shallot rounds mushroom's earthy flavor in pan sauces.
• Potato. Shallot's mild sweetness softens in fat and flatters potato.
• Red Wine. Shallot's sweetness, softened in butter, balances red wine's acid and tannin in a classic pan sauce.

Try tonight

• Sauté with mushrooms for a side.
• Add finely chopped to dressings.
• Use as a base for butter sauce.

Storage

Store whole shallots in a cool, dark, and dry place.