Aromatics · Fresh
Shallots
Also called eschalots, sjalotten
Small, clustered onion with fine, sweet, delicate flavour. Used in French sauces and vinaigrettes, and in Southeast Asian pastes, salads and fried toppings.
What can replace it
- T2 · GoodBrown onions
Stronger and coarser; a little garlic adds shallot's edge. (use 0.75× the amount)
- T2 · GoodRed onions
Sharper and less sweet; use a little less and chop finely. (use 0.75× the amount)
- T2 · GoodWhite onions
Sharper and less sweet; chop finely. (use 0.75× the amount)
- T3 · In a pinchLeeks
Milder and softer, with a greener flavour.
- T3 · In a pinchSpring onions
Use the white parts; milder and greener.
Cook with Shallots
