The Latin name for shallot is Allium Ascalonicum. The name refers to Ascalon , an ancient Palestinian city where the shallot is thought to have originated. The flavor is a pungent blend of onion and garlic. Their color can vary from pale brown to rose, and the flesh is off-white and barely tinged with green or purple. Shallots burn easily because of their high sugar content. For this reason, saute briefly over low to medium heat. When using raw minced shallots in salad dressings, lessen their pungency by reducing the juice; wrap the minced shallots in a clean kitchen towel and squeeze the shallots so the cloth absorbs some of their juices, then add the shallots to the recipe as directed. Shallots will keep for approximately six months if stored in a cool, dry location.

Shal*lot" (?), n. [OF. eschalote (for escalone), F. 'echalote. See Scallion, and cf. Eschalot.] Bot.

A small kind of onion (Allium Ascalonicum) growing in clusters, and ready for gathering in spring; a scallion, or eschalot.


© Webster 1913.

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