Shallot

Aliases

Shallot, Eschalot

Description

The shallot is believed to have originated in the Near East. It was widely used by the Greeks and Romans. This herb is particularly popular in France. It is a member of the onion family and is more flavorful than an onion but is less pungent than garlic. It does not cause the "bad breath" that is associated with its relatives. It is the size of a garlic bulb and has 2 to 3 cloves.

Preparation and Serving

Shallots can be eaten raw or cooked. They are most commonly used in sauces and as a condiment. Shallots can be stored for up to 1 month in a dark, cool, dry place that is well ventilated. They will only keep about 2 weeks in the refrigerator.

Recipe Links

Ginger Shallot Chicken

Roasted Shallot Sauce

Spiced Pear and Shallot Relish

Shallot & Peach Chutney

Swordfish with Garlic, Shallot and Tarragon

Hollandaise Sauce

Links

Epicurious Dictionary

NewCrop

Melissa’s Mini Merchandiser