shallot
Use Shallot in a sentence
ət, ʃəˈlɒt noun
1.
a plant, Allium cepa aggregatum (or A. ascalonicum ), related to the onion, having a divided bulb used for flavoring in cookery.
2.
the bulb of this plant.
Origin:
1655–65; aphetic variant of earlier eschalot < French échalote, diminutive of Middle French eschaloigne scallion
1655–65; aphetic variant of earlier eschalot < French échalote, diminutive of Middle French eschaloigne scallion
Dictionary.com Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2013.
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Based on the Random House Dictionary, © Random House, Inc. 2013.
Cite This Source
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Link To shallot
Collins
World English Dictionary
shallot (ʃəˈlɒt) ![[Click for IPA pronunciation guide]](http://static.sfdict.com/dictstatic/g/d/dictionary_questionbutton_default.gif) | |
| —n | |
| 1. | Also called: scallion an alliaceous plant, Allium ascalonicum, cultivated for its edible bulb |
| 2. | the bulb of this plant, which divides into small sections and is used in cooking for flavouring and as a vegetable |
| [C17: from Old French eschalotte, from Old French eschaloigne, from Latin Ascalōnia caepa Ascalonian onion, from Ascalon, a Palestinian town] | |
Collins English Dictionary - Complete & Unabridged 10th Edition
2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
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2009 © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009
Cite This Source
00:10
Shallot
is always a great word to know.
So is gobo. Does it mean:
| a children's mummer's parade, as on the Fourth of July, with prizes for the best costumes. |
| a screen or mat covered with a dark material for shielding a camera lens from excess light or glare. |
Etymonline
Word Origin & History
shallot
1664, from Fr. échalote, from M.Fr. eschalotte, from O.Fr. eschaloigne, from V.L. *escalonia (see scallion).
Online Etymology Dictionary, © 2010 Douglas Harper
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Example sentences
On the plate with it were three small ramekins of garlic aioli, shallot marmalade and ketchup.
Heat the olive oil in a large, heavy nonstick skillet or saucepan over medium heat, and add the shallot.
Chop capers, garlic and shallot finely and add to bowl.
Or cook minced shallot or onion in the butter until translucent.
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