shallot
- a plant, Allium cepa aggregatum (or A. ascalonicum), related to the onion, having a divided bulb used for flavoring in cookery.
- the bulb of this plant.
Origin of shallot
Examples from the Web for shallot
Contemporary Examples of shallot
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.
Historical Examples of shallot
This sauce can be made with essence of truffle, or game, or shallot.
The Cook's Decameron: A Study in Taste:Mrs. W. G. Waters
The genus is widely cultivated and furnishes several varieties of onion, chives, leek, garlic and shallot.
Flowers of Mountain and PlainEdith S. Clements
When the shallot is hot pour off the oil, add one cup of brown gravy, and simmer for five minutes.
The Hotel St. Francis Cook BookVictor Hirtzler
Mince a shallot onion and brown slightly with two spoonfuls of butter.
The Hotel St. Francis Cook BookVictor Hirtzler
Chop up a shallot, and fry it in butter; add your haricots, with pepper and salt and tomato pure.
The Belgian CookbookVarious
shallot
- Also called: scallion 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
Word Origin for shallot
Word Origin and History for shallot
"small onion," 1660s, shortened from eschalot, from French échalote, from Middle French eschalotte, from Old French eschaloigne, from Vulgar Latin *escalonia (see scallion).