Recipe: Shallots - Description, Selection, and How to Use for Grier

Grier, according to a great cookbook called,
Vegetables by James Peterson:

"Shallots are very similar to onions except that they have a more intense flavor without much of the harshness of onions. For this reason they can be used raw-they're delicious sprinkled over salads-but they really come into their own when used with vinegar or white wine to make rich sauces such as beurre blanc; bernaise sauce and seafood sauces.

Two kinds of shallots appear in American markets. The most common of the two has orange, reddish or slightly purple skin and is almost completely round. Less common are so-called gray shallots, which are more elongated with paler skin than the orange variety. Gray shallots aren't really gray, but they're paler and milder and have a more subtle flavor than orange shallots, so if you have a choice, which you probably won't, go for the gray.

Inspect shallots to make sure they're not sprouting, they don't have soft spots, and they're not dried out.

Most of us use shallots in small amounts, usually finely chopped, but shallots can also be peeled and cooked whole-creamed or glazed-in the same way as small onions."

I usually buy my shallots loose in bins or in small net bags in the produce section, Grier.

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Editor's note:


Photo Source: Cooking Light