{"id":4488,"date":"2019-08-19T11:30:46","date_gmt":"2019-08-19T09:30:46","guid":{"rendered":"https:\/\/ail-echalote-certifie.org\/recettes\/"},"modified":"2019-10-30T18:42:04","modified_gmt":"2019-10-30T17:42:04","slug":"shallot-cooking-recipes","status":"publish","type":"page","link":"https:\/\/ail-echalote-certifie.org\/en\/shallot-cooking-recipes\/","title":{"rendered":"How to cook shallot?"},"content":{"rendered":"<p>[vc_row equal_height=&#8221;yes&#8221; rtl_reverse=&#8221;yes&#8221; content_placement=&#8221;top&#8221; css_animation=&#8221;none&#8221; css=&#8221;.vc_custom_1567694788035{background-color: #f6f6f6 !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading text=&#8221;<strong><em> An emblem of French cuisine, shallots are a magic condiment that add a unique note to the most ordinary recipes, instantly boosting their flavour!<\/em><\/strong>&#8221; font_container=&#8221;tag:div|font_size:18|text_align:left&#8221; use_theme_fonts=&#8221;yes&#8221; css=&#8221;.vc_custom_1567694633615{margin-bottom: 20px !important;}&#8221;][vc_column_text]In terms of organoleptic properties, shallot has a distinctive taste that is more subtle and sweet than that of onion, or garlic, and unlike the latter, shallot will not taint your breath!<\/p>\n<p>Shallots are often served raw like green onions, but they are also used as a condiment in traditional French sauces (B\u00e9arnaise, de Bercy, Bourguignone\u2026), and as an ingredient in \u2018shallot vinegar\u2019 served with oysters and shellfish. Shallots can also be served cooked, and are more digestible than onions. Shallots are a great way of adding flavour to grilled meat, one example of this use is the popular \u2018Bavette \u00e0 l&#8217;\u00c9chalote\u2019.[\/vc_column_text][\/vc_column][vc_column width=&#8221;1\/2&#8243; css=&#8221;.vc_custom_1568898487247{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}&#8221;][vc_single_image image=&#8221;6146&#8243; img_size=&#8221;full&#8221; add_caption=&#8221;yes&#8221;][\/vc_column][\/vc_row][vc_row][vc_column][vc_empty_space height=&#8221;5px&#8221;][\/vc_column][\/vc_row][vc_row css=&#8221;.vc_custom_1567694883046{background-color: #f6f6f6 !important;}&#8221;][vc_column][vc_custom_heading text=&#8221;Shallot recipes&#8221; use_theme_fonts=&#8221;yes&#8221; css=&#8221;.vc_custom_1567694923822{margin-bottom: 20px !important;}&#8221;][\/vc_column][\/vc_row][vc_row rtl_reverse=&#8221;yes&#8221; content_placement=&#8221;top&#8221; css_animation=&#8221;none&#8221; css=&#8221;.vc_custom_1567694951975{background-color: #f6f6f6 !important;}&#8221;][vc_column css=&#8221;.vc_custom_1568898535330{background-position: center !important;background-repeat: no-repeat !important;background-size: cover !important;}&#8221;]<div class=\"ult_exp_section_layer ult-adjust-bottom-margin  \" >\r\n\t<div id=\"uvc-exp-wrap-7543\"   data-ultimate-target='#uvc-exp-wrap-7543'  data-responsive-json-new='{\"font-size\":\"desktop:20px;\",\"line-height\":\"desktop:20px;\"}'  class=\"ult_exp_section  ult-responsive \" style=\"color:#333333;background-color:#dbdbdb; font-weight:normal;  text-align:center;\" data-textcolor=\"#333333\"data-texthover=\"#333333\"data-icncolor=\"#333333\"data-ihover=\"#333333\"data-height=\"0\"data-cntbg=\"#dbdbdb\"data-cnthvrbg=\"#e5e5e5\"data-headerbg=\"#dbdbdb\"data-headerhover=\"#e5e5e5\"data-title=\"+ Shallot vinegar\"data-newtitle=\"- Shallot vinegar\"data-icon=\"\"data-newicon=\"\"data-activeicon=\"#333333\"data-effect=\"slideToggle\"data-override=\"0\"data-activetitle=\"#b7190e\"data-activebg=\"#ffffff\"data-img=\"\"data-newimg=\"\"><div  class=\"ult_exp_section-main \">\r\n\t\t\t\t\t<div class=\"ult_expheader\" >+ Shallot vinegar\r\n\t\t\t\t\t <\/div><\/div>\r\n\t\t\t\t<\/div><div class=\"ult_exp_content \" style=\"background-color:#ffffff;  \"><div class=\"ult_ecpsub_cont\" style=\" \" >[vc_row_inner][vc_column_inner][vc_column_text]<\/p>\n<p style=\"text-align: left;\"><i><b>The fast and easy recipe<\/b><\/i><\/p>\n<ul style=\"text-align: left;\">\n<li>2 small shallots<\/li>\n<li>4 tablespoons of white wine vinegar<\/li>\n<li>2 tablespoons of Banyuls vinegar<\/li>\n<li>Black pepper<\/li>\n<\/ul>\n<p style=\"text-align: left;\">Peel and finely chop shallots, then mix in a bowl with white wine vinegar and Banyuls vinegar. Leave to rest before serving. Serve with oysters, clams, shellfish\u2026<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner]<\/div><\/div>\r\n\r\n\t\t\t<\/div><div class=\"ult_exp_section_layer ult-adjust-bottom-margin  \" >\r\n\t<div id=\"uvc-exp-wrap-9887\"   data-ultimate-target='#uvc-exp-wrap-9887'  data-responsive-json-new='{\"font-size\":\"desktop:20px;\",\"line-height\":\"desktop:20px;\"}'  class=\"ult_exp_section  ult-responsive \" style=\"color:#333333;background-color:#dbdbdb; font-weight:normal;  text-align:center;\" data-textcolor=\"#333333\"data-texthover=\"#333333\"data-icncolor=\"#333333\"data-ihover=\"#333333\"data-height=\"0\"data-cntbg=\"#dbdbdb\"data-cnthvrbg=\"#e5e5e5\"data-headerbg=\"#dbdbdb\"data-headerhover=\"#e5e5e5\"data-title=\"+ Shallot confit tart\"data-newtitle=\"- Shallot confit tart\"data-icon=\"\"data-newicon=\"\"data-activeicon=\"#333333\"data-effect=\"slideToggle\"data-override=\"0\"data-activetitle=\"#b7190e\"data-activebg=\"#ffffff\"data-img=\"\"data-newimg=\"\"><div  class=\"ult_exp_section-main \">\r\n\t\t\t\t\t<div class=\"ult_expheader\" >+ Shallot confit tart\r\n\t\t\t\t\t <\/div><\/div>\r\n\t\t\t\t<\/div><div class=\"ult_exp_content \" style=\"background-color:#ffffff;  \"><div class=\"ult_ecpsub_cont\" style=\" \" >[vc_row_inner][vc_column_inner][vc_column_text]<\/p>\n<p style=\"text-align: left;\"><i><b>A tasty alternative to traditional onion tart\u2026<\/b><\/i><\/p>\n<p style=\"text-align: left;\">Serves 4<\/p>\n<ul style=\"text-align: left;\">\n<li>1 pre-cooked pastry case<\/li>\n<li>200 g butter<\/li>\n<li>15 shallots<\/li>\n<li>15 cl cr\u00e8me fra\u00eeche<\/li>\n<li>80 g smoked diced bacon (or finely diced meat)<\/li>\n<li>3 egg yolks<\/li>\n<li>1 teaspoon sugar<\/li>\n<li>salt and freshly ground pepper<\/li>\n<\/ul>\n<p style=\"text-align: left;\">Peel shallots.<\/p>\n<p style=\"text-align: left;\">Melt butter in a frying pan and brown shallots. Sprinkle with salt and sugar and add a bit of water.<br \/>\nLeave to cook (on a low flame) until the water evaporates, and stir from time to time with a wooden spoon.<\/p>\n<p style=\"text-align: left;\">Make into a puree.<\/p>\n<p style=\"text-align: left;\">Add the creme fraiche (15 cl), 3 egg yolks, diced bacon or meat, salt and pepper.<\/p>\n<p style=\"text-align: left;\">Pour the mixture into the pastry case and put to cook in the oven at 180\u00a0\u00b0C (thermostat 6) for 1\/4 hour.<\/p>\n<p style=\"text-align: left;\">Shallot confit is a wonderful accompaniment to roast meat&#8230;<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner]<\/div><\/div>\r\n\r\n\t\t\t<\/div><div class=\"ult_exp_section_layer ult-adjust-bottom-margin  \" >\r\n\t<div id=\"uvc-exp-wrap-6419\"   data-ultimate-target='#uvc-exp-wrap-6419'  data-responsive-json-new='{\"font-size\":\"desktop:20px;\",\"line-height\":\"desktop:20px;\"}'  class=\"ult_exp_section  ult-responsive \" style=\"color:#333333;background-color:#dbdbdb; font-weight:normal;  text-align:center;\" data-textcolor=\"#333333\"data-texthover=\"#333333\"data-icncolor=\"#333333\"data-ihover=\"#333333\"data-height=\"0\"data-cntbg=\"#dbdbdb\"data-cnthvrbg=\"#e5e5e5\"data-headerbg=\"#dbdbdb\"data-headerhover=\"#e5e5e5\"data-title=\"+ Shallots cooked in papillotes\"data-newtitle=\"- Shallots cooked in papillotes\"data-icon=\"\"data-newicon=\"\"data-activeicon=\"#333333\"data-effect=\"slideToggle\"data-override=\"0\"data-activetitle=\"#b7190e\"data-activebg=\"#ffffff\"data-img=\"\"data-newimg=\"\"><div  class=\"ult_exp_section-main \">\r\n\t\t\t\t\t<div class=\"ult_expheader\" >+ Shallots cooked in papillotes\r\n\t\t\t\t\t <\/div><\/div>\r\n\t\t\t\t<\/div><div class=\"ult_exp_content \" style=\"background-color:#ffffff;  \"><div class=\"ult_ecpsub_cont\" style=\" \" >[vc_row_inner][vc_column_inner][vc_column_text]<\/p>\n<p style=\"text-align: left;\"><i><b>A bouquet of rich flavours\u2026<\/b><\/i><\/p>\n<p style=\"text-align: left;\">Serves 4<\/p>\n<ul style=\"text-align: left;\">\n<li>16 shallots<\/li>\n<li>5 cl olive oil<\/li>\n<li>salt and freshly ground pepper<\/li>\n<\/ul>\n<p style=\"text-align: left;\">Cut off ends and peel the shallots.<\/p>\n<p style=\"text-align: left;\">Sprinkle shallots with olive oil and wrap in tin foil.<\/p>\n<p style=\"text-align: left;\">Cook for approx. 20 minutes.<\/p>\n<p style=\"text-align: left;\">Take out of the oven, cut the shallots in half lengthwise.<\/p>\n<p style=\"text-align: left;\">Add salt and pepper. Serve with meat (poultry, beef\u2026) or fish, and cooked cr\u00eame fra\u00eeche.<\/p>\n<p style=\"text-align: left;\">You can further caramelize the shallots in the oven by sprinkling them with sugar\u2026<\/p>\n<p>[\/vc_column_text][\/vc_column_inner][\/vc_row_inner]<\/div><\/div>\r\n\r\n\t\t\t<\/div>[vc_column_text]<\/p>\n<p style=\"text-align: left;\"><span>More shallot recipes are available on the following websites: <\/span><a style=\"color: #b7190e;\" href=\"http:\/\/www.echalotetraditionnelle.com\/recettes\/\" target=\"_blanck\" rel=\"noopener noreferrer\">www.echalotetraditionnelle.com<\/a><span>,\u00a0<\/span><a style=\"color: #b7190e;\" href=\"http:\/\/www.epicurien.be\/recettes\/fruits-legumes\/echalottes\/recette-echalotte.asp\" target=\"_blanck\" rel=\"noopener noreferrer\">\u00e9picuriens de Belgique<\/a><span>\u00a0and\u00a0<\/span><a style=\"color: #b7190e;\" href=\"http:\/\/www.750g.com\/recettes_echalote.htm\" target=\"_blanck\" rel=\"noopener noreferrer\">www.750g.com<\/a><span>.<\/span><\/p>\n<p>[\/vc_column_text][\/vc_column][\/vc_row][vc_row][vc_column][vc_btn title=&#8221;Health Benefits of Shallot&#8221; color=&#8221;juicy-pink&#8221; align=&#8221;center&#8221; link=&#8221;url:https%3A%2F%2Fail-echalote-certifie.org%2Fen%2Fhistory-health-benefits-shallot%2F|title:History%20and%20Health%20Benefits%20of%20Shallot||&#8221; el_class=&#8221;btn-toutes-varietes-echalotes&#8221; css=&#8221;.vc_custom_1572457378318{border-radius: 35px !important;}&#8221;][\/vc_column][\/vc_row]<\/p>\n","protected":false},"excerpt":{"rendered":"<p>[vc_row equal_height=&#8221;yes&#8221; rtl_reverse=&#8221;yes&#8221; content_placement=&#8221;top&#8221; css_animation=&#8221;none&#8221; css=&#8221;.vc_custom_1567694788035{background-color: #f6f6f6 !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading text=&#8221; An emblem of French cuisine, shallots are a magic condiment that add a unique note to the most ordinary recipes, [&hellip;]<\/p>\n","protected":false},"author":3,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_acf_changed":false,"footnotes":""},"categories":[],"class_list":["post-4488","page","type-page","status-publish","hentry"],"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>How to cook shallot? - Le plant certifi\u00e9 d&#039;ail et d&#039;\u00e9chalote<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/ail-echalote-certifie.org\/en\/shallot-cooking-recipes\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"How to cook shallot? - Le plant certifi\u00e9 d&#039;ail et d&#039;\u00e9chalote\" \/>\n<meta property=\"og:description\" content=\"[vc_row equal_height=&#8221;yes&#8221; rtl_reverse=&#8221;yes&#8221; content_placement=&#8221;top&#8221; css_animation=&#8221;none&#8221; css=&#8221;.vc_custom_1567694788035{background-color: #f6f6f6 !important;}&#8221;][vc_column width=&#8221;1\/2&#8243;][vc_custom_heading text=&#8221; An emblem of French cuisine, shallots are a magic condiment that add a unique note to the most ordinary recipes, [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/ail-echalote-certifie.org\/en\/shallot-cooking-recipes\/\" \/>\n<meta property=\"og:site_name\" content=\"Le plant certifi\u00e9 d&#039;ail et d&#039;\u00e9chalote\" \/>\n<meta property=\"article:modified_time\" content=\"2019-10-30T17:42:04+00:00\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data1\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/ail-echalote-certifie.org\\\/en\\\/shallot-cooking-recipes\\\/\",\"url\":\"https:\\\/\\\/ail-echalote-certifie.org\\\/en\\\/shallot-cooking-recipes\\\/\",\"name\":\"How to cook shallot? 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