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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March 16th, 2009 at 3:08 am
Shallots work particularly well in dishes using wine.
• Although shallots carmelize like onions, it is important to saute them gently. Browning over high heat is likely to turn them bitter, much like garlic.
• Roast shallots in their skins until soft. Then peel, puree, and use as a flavoring for soups or sauces.
• Shallots do not give bad breath like garlic or onions, and are more easily digestible.
March 23rd, 2009 at 3:41 am
Sounds like a great choice in dishes, i hate the taste of garlic or onion that stays in your mouth for a day or two!
March 29th, 2009 at 6:17 am
Thank you for sharing more information about shallots.
December 2nd, 2009 at 2:28 pm
I started making my own vinaigrette with shallots, via a Mark Bittman recipe:
- In food processor, combine 1/2 c olive oil, 3 T rice/wine/other vinegar/other acid (like lemon), salt and pepper to taste, and 1 “heaping” t Dijon mustard. You can use a blender or a bowl and fork, whatever helps get them combined. Mix for at least 30 seconds, and add more of the acid component to taste.
- Take a coarsely chopped (or finely, if you’re not using the processor) shallot and keep mixing til combined. It’s pretty amazing.