Wrapped in a multiple paper-thin layers of skin ranging in colors from copper to gold or pink, tapered-shaped shallots are divided into clusters of individually wrapped segments similar to garlic except shallots generally have two to three bulbs per segment.
Their violet bulbs with grey-white flesh are aromatic and savory when raw. As they cook, their flavor becomes more delicate and sweet.
Shallots are a quintessential ingredient in Bearnaise sauce and classic French vinaigrettes.
They pair well with butter, cream, citrus and vinegar

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