Shallots
sjalot · shallot · Allium cepa var. aggregatum
Shallots: what every chef needs to know
Shallots are the most widely used allium in the professional French kitchen. Finer and sweeter than onion, with a more complex flavour profile due to a higher concentration of sulphur compounds. In classic cuisine, a go-to for beurre blanc, béarnaise, vinaigrettes and all reduction sauces. Two types: grey shallot (échalote grise, smallest, most aromatic) and red Breton shallot (larger, milder). Never substitute with onion in sauces: the flavour dynamics are fundamentally different. Finely cut shallots caramelise at low temperature into a translucent, sweet base that forms the backbone of the sauce.
Shallots: preparation techniques
Exact temperatures and times for HACCP compliance. Core temperature is leading for poultry and pork.
Halveren, waaiervormige insnijdingen in the lengte, then dwars doorsnijden: perfect brunoise of 3mm
never kleuren: shallots must doorzichtig and soft are without golden brown to are for sauces
shallots + wine vinegar + estragon reducing to bijna dry: the basis of béarnaise
Shallots: 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.
Shallots: global seasonal overview
Availability per climate zone — Northern Europe, Mediterranean and warm climate. Relevant for purchasing planning and international menus.
Harvest season August–September. Stored until the following spring. Available year-round via import.
Shallots: 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.
Frequently asked questions about Shallots
Can I substitute onion for shallots in beurre blanc?
Not the other way round: you CANNOT substitute shallot with onion, but shallot for onion is always better. Shallots give a finer, more elegant flavour through more sugar and fewer sharp sulphur compounds. In beurre blanc and béarnaise shallots are mandatory: the classic recipes are based on the flavour profile of the shallot. Onion gives too coarse, dominant a flavour that masks the delicate butter sauce.
At what temperature should you store Shallots?
Store Shallots at Koel (8-15°C) and dry | Gesneden: 0-4°C, compliant with EU Regulation 852/2004 and Codex Alimentarius guidelines.
How do you prepare Shallots professionally?
The primary professional technique for Shallots is Brunoise cut at Koud for 2-3 minuten per sjalot. Always verify core temperature with a calibrated probe thermometer.
Does Shallots contain allergens?
Shallots is free from all 14 EU declarable allergens under EU Regulation 1169/2011 Annex II. Always verify with your supplier for processed variants.
When is Shallots in season?
Shallots is in season in Northern Europe during Jun, Jul, Aug, Sep, Oct, Nov. Availability varies by climate zone and import market.
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.
Limitation of liability
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.
All information is subject to the KitchenNmbrs Terms and Conditions.
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
