The Basics: Shallots


Cooking Classics

The Technique


Shallots are closely related to onions, leeks & garlic & may be identified by their small oval shape. Although originally classified under the species Allium ascalonicum, they are now referred to simply as A cepa & grow in bulbs. Shallots are highly prized in fine cuisine for their ability to offer sharp flavor notes that resemble both that of an onion with undertones of garlic. Generally, shallots are planted in the fall for a summer harvest. Learn how to mince shallots that may be used for a number of recipe applications. 

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How To Mince Shallots

Shallots are a wonderful addition to salad dressings, side dishes & quick vegetable sautés. When they are not included in the ingredient list but you wish to impart depth to basic items, simply sauté them first for a few minutes then proceed with the instructions as directed. They are typically sold in bundles of two or three depending on the weight. Once home, shallots will hold relatively well in a cool, dark spot in your kitchen up to 2 months.

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Shallots are best when minced. In order to prepare them for recipe applications, treat them in the same manner as onions by slicing away the root & tip end with a chef knife. Peel away the outer skin, then slice the shallot in half lengthwise. Place the pieces flat side down on the cutting board & thinly slice them. Next, cut the shallot in the opposite direction, horizontally, in order to create a finely minced vegetable.

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* Southern Born * Southern Bred * Tailgate Queen * Football Fanatic * Buttermilk Lipstick Culinary & Entertaining Techniques Instructor * Cooking & Baking Tutorials * Media Personality * Baking & Pastry Artist * Gardener * Runner * Retainer of Useless Pop Culture One Liners * Terrible Dancer * Even Worse Singer * * * * * * * * * * * * * * * * * Rebecca Gordon shares over 20 years of cooking knowledge in the instructional filled original editorial content on Buttermilk Lipstick as well as the cooking class format videos that can be found on her YouTube channel through regular collaboration with numerous media outlets. Gordon draws from an extensive background in corporate publishing spanning over 13 years on both the business and editorial side focusing on women’s southern lifestyle. She is a classically trained pastry chef and draws from fine dining restaurant experience from a James Beard award winning chef as well as her southern roots upbringing to share cooking, entertaining & style content relevant to today’s modern woman.


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