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Kitchen Dictionary: shallot

Pronounced: SHAL-uht; shuh-LOT

shallot

A member of the onion family, but formed more like garlic than onions. Shallots are favored for their mild onion flavor, and can be used in the same manner as onions. A shallot looks like a small, elongated onion with a copper, reddish, or gray skin. When peeled, shallots separate into into cloves like garlic. There are two main types of shallots: Jersey or "false" shallots (larger) and "true" shallots (more subtle flavor. Fresh green shallots are available in the spring and dry shallots (dry skin/moist flesh) are available year-round. Shallots come in three sizes – small, medium and jumbo (the least tasty). The younger (smaller) the shallot, the milder the taste. Do not confuse shallots with green onions or scallions.

plural: shallots

Ingredient

Season: April - August

How to select: Look for firm, dry bulbs, free from sprouts. They should be well covered with a papery skin and no sign or wrinkling or sprouting. Also available freeze-dried and dehydrated.

How to store: Store in a dry shallots in a cool, dry, well-ventilated place for a month or more. Fresh shallots should be refrigerated up to one week.

Substitutions: small white onions, though the flavor will not be quite the same.

More Shallot Recipes
Popular Shallot Recipes
Pork Tenderloin with Merlot-Shallot Sauce
Roast Beef Tenderloin With Red Wine & Shallot Sauce
Mediterranean Mahi Mahi With Olive and Shallot Tapenade
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Nutrition Facts

Calculated for 1 tbsp chopped
Amount Per Serving %DV
Calories 7
Calories from Fat 0 (1%)
Total Fat 0.0g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 1mg 0%
Potassium 33mg 0%
Total Carbohydrate 1.7g 0%
Dietary Fiber 0.0g %
Sugars 0.0g
Protein 0.2g 0%

How is this calculated?

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