Dried Shallots
Dried shallots — the more refined allium that delivers a milder, slightly sweeter flavor than onion with a hint of garlic running underneath. The ingredient that makes a sauce taste like it was built by someone who knew the difference.
HOW TO USE
Rehydrate in warm wine or stock and add to pan sauces after deglazing. The shallot adds a refined allium depth that onion cannot replicate in a delicate sauce.
Rehydrate in the vinegar component of a dressing before whisking in the oil. The shallot softens and sweetens into the dressing for a refined allium note throughout.
Add to spice blends and dry rubs where you want the complexity of shallot rather than the sharpness of onion. Pairs particularly well with herbs and black pepper.
PAIRS WELL WITH
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