Shallots
 Shallots
are often thought to be another variety of onion, but they
are actually a species of their own. They grow in clusters,
where separate bulbs are attached at the base and by loose
skins. Shallots
have a mild taste that combines the flavor of a sweet onion
with a touch of garlic.
Shallot’s
color can vary from golden brown to purplish or rose to white
or grey.
The
Shallot originated from Escalon, Israel and was brought to
France around 1260 AD. The shallot is used in a lot of
French and Asian cuisine.
.
Shallot cooking tips:
-
One to four finely chopped shallots can add a subtly sweet flavor to
your dish.
- Shallots
can greatly enhance the flavor of different butter, cream
or wine
sauces- such as a Beurre Blanc (white wine sauce) or Bordelaise (red
wine) sauce.
- When
cooking a shallot for soft flavor, it is best to do so
slowly, with a low temperature. If they are cooked
fast with high
heat, they become slightly
bitter and crunchy, making a good garnish.
Brings
Co. offers a year-round supply of shallots and sells the
following two packages:
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