eschalot

American  

[esh-uh-lot, esh-uh-lot] / ˈɛʃ əˌlɒt, ˌɛʃ əˈlɒt /

noun

1. shallot.

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eschalot British  

/ ˌɛʃəˈlɒt, ˈɛʃəˌlɒt /

noun

1. another name for a shallot

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Etymology

Origin of eschalot

1695–1705; < French, Middle French eschalotte, diminutive of eschaloigne scallion

Example Sentences

Put it into a marinade of oil, sliced onion, eschalot, parsley, thyme, and a bay leaf, spice, pepper, and salt, in which let them soak a few hours.

From Project Gutenberg

Rub a hot dish with an eschalot or onion; pour the sauce in, and lay the turbot carefully in the midst.

From Project Gutenberg

To assist the preservation of pickles, a portion of salt is added; and for the same purpose, and to give flavour, long pepper, black pepper, allspice, ginger, cloves, mace, garlic, eschalots, mustard, horseradish, and capsicum.

From Project Gutenberg

“If one store eschalots in the Sabbatical year?”

From Project Gutenberg

But there is no saying, your honour eats more when I have brought him back onions, eschalot, and ail; now do I lie, your honour?

From Project Gutenberg