Shallot
Allium cepa var. aggregatum · echalote · Schalotte
Shallot: what every chef needs to know
Shallot — a finer and more complex onion variety with a milder subtler flavour than ordinary onion, with light garlicky undertones. Shallots are smaller than ordinary onions, have a copper-brown to red-purple papery skin and the flesh splits into multiple lobes. They contain thiosulfinates and organic sulphur compounds released when cut that give the characteristic flavour. Shallots are rich in quercetin, potassium and vitamin B6. In classic French cuisine (sauce béarnaise, beurre blanc) shallots are a go-to. Grey shallots are finer in flavour than the more common red or copper-brown varieties.
Shallot: nutritional values per 100g (rauw)
Based on unprocessed product. Source: NEVO 2021 (RIVM/WUR) — the Dutch food composition database, managed by RIVM and Wageningen University.
Nutritional values are indicative for unprocessed raw materials. Preparation method, variety and origin may affect values. Source: NEVO 2021 (RIVM/WUR).
Shallot: classic dishes
Proven preparations from the professional kitchen — from haute cuisine to global restaurant classics. Use as inspiration for menu development and recipe costing.
classic French botersaus with sjalottenreductie, estragon, white wine and egg yolks: the icoonbegeleiding at steak in the French kitchen.
simple Dutch bistreobereiding: caramelised shallots geblust with red wine and stock as sauce at bavette of entrecôte.
slowly geconfijte shallots in butter and balsamic, served as side dish at turkey, duck of lamb in the French kitchen.
Shallot: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
whole small shallots in clarified butter on low hitte confijten to glasachtig and caramelised; ideal as side dish of basis for sauces.
Zo finely mogelijk cut (1-2 mm brunoise) for béarnaise of beurre blanc; raw shallot provides a scherpe, complex start for reductiesauzen.
cut into rings, slowly karamelliseren in butter with a pinch sugar; regularly omscheppen; ideal as topping for poultry of soups.
cut into rings, onderdompelen in vinegar (rice vinegar of wine vinegar) with sugar and salt; after 30-60 minutes klaar as garnish at tartaar, ceviche and salads.
Shallot: HACCP storage and food safety
Based on Codex Alimentarius (WHO/FAO) and EU Regulation 852/2004. Consult your national authority (NVWA/FDA/FSANZ) for applicable local standards.
Shallot: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Available year-round through dry storage after the summer harvest. Fresh long shallots (avec leurs fanes) available only in summer.
Shallot: EU-14 allergen information
Full overview compliant with EU Regulation 1169/2011 (Annex II). Raw material information — always verify with your supplier for processed products and possible traces.
Raw material information (unprocessed product). Processed products may contain traces. EU Regulation 1169/2011 Annex II.
Shallot: wine pairings
Every wine recommendation is verified via at least 4 independent sources: wine specialists, sommeliers and culinary authorities. Serving temperatures conform to Wine Enthusiast and Vintec guidelines.
the ripe plums- and herbal notes of Malbec fit goed at caramelised sjalottensaus at steak, a classic combination in the Argentijnse kitchen.
- Mendoza Malbec
- Cahors Malbec
the classieke minerality of Sancerre is the traditional accompaniment at sauces on shallot-basis (béarnaise, beurre blanc) in the Loire-kitchen.
- Sancerre
- Pouilly-Fumé
Wine advice is for culinary information purposes only. Wines and appellations are exemplary; availability varies by region and supplier.
Frequently asked questions about Shallot
What is the difference between a shallot and an onion?
Shallot has a milder, subtler flavour with light garlicky undertones and splits into multiple lobes. Onion is larger, sharper and simpler in flavour. In classic fine dining, shallot is preferred for delicate sauces; onion is used for more robust preparations.
Can I substitute onion for shallot?
Yes, but the flavour profile differs. Use half the weight in shallots as a substitute for onion in delicate sauces. For everyday preparations shallot and onion are interchangeable; for béarnaise or beurre blanc shallot is irreplaceable.
How do I prevent tearing when cutting shallots?
Refrigerate the shallot for 30 minutes before cutting: this slows the release of volatile thiosulfinates. A sharp knife minimises cell damage. Good kitchen ventilation or a small fan directed away from your face also helps.
At what temperature should you store Shallot?
Store Shallot at 10-15°C (dry and cool), compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Shallot professionally?
The primary professional technique for Shallot is Confiting in butter at 120°C for 20-25 min. Always verify core temperature with a calibrated probe thermometer.
Does Shallot contain allergens?
Shallot is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
Legal disclaimer: For informational purposes only
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Informational character
The information on this page has been compiled exclusively as reference material for professional kitchen staff. KitchenNmbrs does not provide legal, medical or commercial advice. Data on preparation techniques, storage temperatures, HACCP guidelines and allergens is based on publicly available professional sources and applies to the raw ingredient in its unmodified state.
Your responsibility as operator (FBO)
Under EU Regulation 1169/2011 (Food Information Regulation) and EU Regulation 852/2004 (HACCP Hygiene Regulation), the Food Business Operator (FBO) is solely and exclusively responsible for:
- Providing accurate, up-to-date and complete allergen information to the end consumer;
- Determining allergens in the finished product based on current supplier documentation;
- Maintaining and documenting a demonstrable HACCP management system;
- Controlling cross-contamination risks within their own production environment;
- Compliance with local food safety authority requirements.
Allergen information: Limitations
The allergen information on this page relates to the ingredient as such. The actual allergen composition of your purchase may differ due to:
- Varying suppliers, production facilities or growing regions;
- Cross-contact during production, transport or storage ("may contain");
- Changed product formulations not yet reflected in public sources;
- Processing or preparation in your own kitchen that introduces new allergens.
Always verify allergens against the current specification sheets (spec sheets) from your supplier. Orally or informally provided allergen information is not legally valid under EU Reg. 1169/2011.
Milk allergen and lactose intolerance
The EU-14 allergen "Milk (including lactose)" covers two distinct conditions, both of which require declaration: (1) cow's milk allergy, an immunological reaction to milk proteins (casein, whey), and (2) lactose intolerance, an enzymatic deficiency (lactase) preventing digestion of milk sugar. Both groups must be informed separately on the menu. Lactose-free is not the same as milk-protein-free: a guest with cow's milk allergy may still react to lactose-free products.
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KitchenNmbrs B.V. excludes all liability for direct or indirect damages arising from:
- Use of the information on this page as the basis for commercial or operational decisions;
- Allergic reactions, food poisoning or other health incidents involving guests or staff;
- Inaccuracies resulting from changed product compositions by third parties (suppliers);
- Non-compliance with food safety laws and regulations.
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Official sources and authorities
Legal basis: EU Reg. 1169/2011 Annex II (EU-14 allergens) · EU Reg. 852/2004 (HACCP) · Local food information legislation as applicable
