Shallots

Shallots are a close relation of the onion, and may be recognised by their small, pear-shaped bulb, long neck and pink or copper skin. Like garlic, they tend to grow in clusters; when you peel one, you may find that there are two or three held together at the root.

Shallots have a mild, delicate taste that is intense, yet far less overpowering than other onions. Their sweet, light flavour means that they should always be used when a recipe specifies them; however, they in turn may be used in place of onions if a dish requires a more subtle flavour.

Shallots are particularly good for sauces such as beurre blanc (a butter sauce with shallots cooked in wine or in wine vinegar), or rich, creamy sauces where just a hint of onion flavour is needed. They are also excellent when reduced to a purée with either red or white wine - white wine in fish dishes or red wine for steak.