Morton & Bassett Spices
Shallots
What it is
Shallots are a type of allium, related to onions and garlic. They have a milder, sweeter flavor than regular onions, with subtle hints of garlic. Their texture is also finer, making them break down more easily when cooked. Shallots grow in clusters, similar to garlic, and are typically smaller than onions. They are a versatile ingredient in many cuisines around the world.
How people cook with it
Shallots are a foundational ingredient for building complex flavors in savory dishes.
- Flavoring sauces
- Roasting with vegetables
- Adding to vinaigrettes
- Sautéing with meats
To prepare shallots, trim off the root end and the top. Peel away the papery outer skin. You can then mince, slice, or chop them depending on your recipe. For a milder flavor, some cooks rinse sliced shallots in cold water to remove some of the sharp compounds. They can be sautéed until softened and translucent, caramelized for a sweet depth, or even pickled for a tangy condiment. Their delicate nature means they cook more quickly than onions.
How it differs from similar foods
Compared to onions, shallots offer a more refined and less pungent taste. They lack the sharp bite of a yellow onion and possess a sweetness that is less pronounced than a red onion. Their smaller size and finer texture also contribute to a smoother integration into dishes.
Who it is for
Home cooks and professional chefs alike use shallots to elevate their culinary creations.
How to keep the rest
Store whole, unpeeled shallots in a cool, dry, and dark place. Avoid refrigeration, as this can cause them to sprout or become soft. Once peeled or cut, they should be stored in an airtight container in the refrigerator and used within a few days.