What Can I Make With Shallots
Have you seen the word “shallot” used in a recipe and just don’t know what they are? Have you confused them with scallions? I did at first but now know the difference. I finally got brave and decided to try using shallots to see why so many people like to cook with them.
Shallots offer the best of both worlds when you want an onion and garlic flavor. They are milder than most onions, and they don’t leave your breath a disaster zone like garlic. Shallots are perfect when you’re making a savory sauce using wine. They carmelize just like onions, but you have to be sure and saute them on a lower heat because they are quite delicate.
Now, when to use them and what to make with them. I don’t think they are suitable for every purpose. For instance, I wouldn’t cut up a bunch to use in my chili or spaghetti sauce. But I would saute them in a base for any nice cream soup. Also, any sauce for salmon, or really any grilled fish would be good.
Have you made any dishes that would sing praises to the Shallot? I’d like to find more ways to use them, but I’m running out of ideas. Help!
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