Shallots, French - OUT OF SEASON

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R 19.50 ~~R 36.99~~

Description
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Banana Shallots are best suited for both raw and cooked applications such as roasting, sautéing, frying, stewing, and braising. When raw, the cloves can be finely chopped and tossed into salads or blended into oil-based dressings. Banana shallots can also be cooked and lightly caramelized to add sweet and subtle flavors to soups, curries, and stews, minced and cooked into sauces, lightly sautéed in vegetable stir-fries, or braised with cooked meats. In addition to cooked preparations, the shallots can be pickled whole for extended use. Banana shallots pair well with meats such as poultry, ham, and pork, seafood, carrots, parsnips, green beans, tomatoes, mushrooms, radishes, beets, bell peppers, potatoes, herbs such as thyme, parsley, sage, rosemary, basil, and coriander, olives, raisins, and cheeses such as swiss, gruyere, parmesan, and goat. The fresh bulbs will keep up to two months when stored whole and uncut in a cool, dry, and dark place.

Ethnic/Cultural Info

In France, Banana shallots are one of the most popular aromatics used in the traditional French bearnaise sauce. The word bearnaise translates from French to mean “from Bearn,” which is a town in France, and the sauce was named after the town in honor of its creator, chef Jules Colette. The creamy sauce is a variation of the famous hollandaise sauce, which is considered to be one of the five “mother sauces” of French cuisine, and chef Colette took the base hollandaise ingredients of butter and egg yolks and combined them with tarragon, shallots, peppercorns, and white wine vinegar to create the new sauce. Legend has it that chef Colette debuted the bearnaise sauce at the opening of his Paris restaurant in 1836, and the sauce was met with great enthusiasm, popularizing it into the beloved sauce that is still used today. Bearnaise sauce is traditionally served on roasted meats, especially steak, and is also commonly paired with seafood and eggs.

Courtesy www.specialtyproduce.com.

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Shallots, French - OUT OF SEASON