Traditional Shallot

More subtle and complex than the onion, the traditional shallot has a cellular structure that literally melts during gentle cooking. It is the keystone of great French sauces (beurre blanc, béarnaise sauce, red wine reductions). Its high concentration of natural sugars allows it to caramelize quickly, providing an elegant sweetness without the pungent astringency of raw onion. A microscopic brunoise cut with a very sharp paring knife is essential to avoid crushing its fibers and oxidizing its delicate juices.