shallot

[ shal-uht, shuh-lot ]

Phonetic (Standard)IPA

noun

a cultivar of the onion, Allium cepa aggregatum, having a divided bulb used for flavoring in cooking.
the bulb of onion cultivar Allium cepa aggregatum, used in cooking.

shallot

/ ʃəˈlɒt /

Also calledscallion an alliaceous plant, Allium ascalonicum, cultivated for its edible bulb
the bulb of this plant, which divides into small sections and is used in cooking for flavouring and as a vegetable

Origin of shallot¹

First recorded in 1655–65; shortening of earlier eschalot, from French échalote, diminutive of Middle French eschaloigne scallion

Origin of shallot¹

C17: from Old French eschalotte, from Old French eschaloigne, from Latin Ascalōnia caepa Ascalonian onion, from Ascalon, a Palestinian town

When oil shimmers, add the anchovies, garlic, shallot, and bread crumbs.

Directions: In a bowl, toss the shallot slices with the flour.

Test a shallot slice to assure the oil is sufficiently hot enough to fry the shallots.

Shallot is stronger than garlic and onion; a real Tartar sauce cannot be made without shallot.

The vinegar, shallot, and onion may be boiled separately as for a piquante sauce.

The taste of the shallot agrees very well with that of the oyster.

Melt three tablespoonfuls butter, and one-half tablespoonful finely chopped shallot, and chopped stems.

Regel, in 1875, in his monograph of the genus Allium, declares he has only seen the shallot as a cultivated species.

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