These elegant members of the onion family have distinctive flavour, somewhere between garlic and onion. No, these are not "very small, old onions." but one of the most elegant members of the onion family.
The external appearance of the shallot belies the wonderful, distinctive flavour held within, which is somewhere between garlic and onion.
The shallot is a favorite of French chefs and is found as an ingredient in many haute cuisine recipes.
Bearnaise and Bercy sauces are not considered authentic unless the shallot is used in their preparation.
Most of the supply in North America comes from New Jersey and Long Island, but some are still imported from France.
Selection and Storage
The shallot will keep for a month or more in a cool, dry, well-aired area.
Select shallots as you would onions or garlic.
Look for firm, dry bulbs, free from sprouts and well-covered with the parchment-type skin. As with all vegetables, the nose test is always a useful one.
Preparation and Eating Tips
Before cooking, prepare shallots by peeling of the dry outer skins and slicing off the root.
Shallots cook quickly, which makes them ideal for sauces. They are also often used in soups, stews and dips, and taste great with liver, steak and in meatloaf.
ROASTED SHALLOT SAUCE – 45 minutes
16 medium-sized shallots
2 tsp. olive oil
1 cup defatted beef stock
Salt and freshly ground black pepper
Preheat oven to 450°F.
Peel shallots and remove ends. Place shallots in a glass dish and add oil, turning them until they are lightly coated.
Cover the dish tightly with aluminum foil and place in the oven.
Roast about 30 minutes, turning them occa¬sionally so that they don't burn, until shallots are dark, soft and caramelized.
Bring stock to a rolling boil, then place it in a blender or food processor.
Add shallots and puree until thick and smooth.
Season with salt (if desired) and freshly ground pepper.
Makes about 1-1/2 cups.
Nutrient Analysis per tablespoon serving:
Calories-9
Protein-0 g
Fat-0 g
Carbohydrates-1 g
Sodium-12 mg
