Shallot is an allium grown for its clusters of small bulbs, with a delicate, sweet and savoury flavour that is often milder than mature onion. Shallots are widely used in French cuisine for sauces, vinaigrettes, reductions and garnishes. They may be used raw, sautéed, braised, roasted or fried.
Peel and finely dice shallots for sauces such as beurre blanc, béarnaise and bordelaise. Sweat them gently in butter to soften their flavour without browning, unless the recipe calls for caramelisation. Shallots can also be sliced and fried for a crisp garnish.
Example: finely diced shallot is reduced with vinegar or wine as the aromatic base for beurre blanc.
Terminology: in some regions, especially parts of Australia, “shallot” may refer to scallions; specify the ingredient clearly on purchasing lists.
Training video: https://www.youtube.com/watch?v=3U8DBNMlsTo
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
