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Shallots

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What is it?

On the assertiveness scale, these mild-mannered relatives of garlic are similar to white onions, but their flavor is more refined and complex. Shallots are most often minced and added raw to a vinaigrette or cooked until sweet and used as the foundation of many classical and modern sauces.

Kitchen math:

4 oz. = about ½ cup chopped

Don’t have it?

Garlic, sweet onions, leeks, or scallions can often be substituted in recipes calling for shallot as a flavoring. Pearl onions can sub in recipes that call for using shallots whole, such as glazing or roasting.

How to choose:

Look for shallots that are dry, plump, and firm.

How to prep:

Peel shallots before using. Slice or dice as you would an onion.

How to store:

Store in a cool, well-ventilated place for up to a month.

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