Shallots play a condiment role at all stages of cooking: bases, sauces and condiments, juices, garnishes, aromatic garnishes.
It is used in the composition of great classic French sauces - bƩarnaise, butter blanc, bordelaise, etc. - and in the preparation of so-called bistro dishes, such as shallot flank steak and Bordeaux entrecote. It is marinated in vinegar, confit in duck fat or olive oil, can be fried, prepared as a marmalade or in a compote.
Sold per 500g
Sourced from France