It's important to always have shallots in the kitchen! Mostly found is the common shallot (Allium ascalonicum, upper right picture). The picture on the left is of grey shallots (Allium oschaninii ), a milder version with a very typical flavor. Shallots can be used with mushrooms (Bordelaise ceps), you can mix chopped shallots and wine vinegar and have this sauce with oysters (though I prefer the sharp flavor of the sea), you can use chopped shallots in your vinaigrette sauce, or have them with beetroots (perfect combination).
Shallots can be kept for a long time in a dry, cold place.
Enjoy!
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