Next, make cross cuts with the tip of the knife, again, without cutting through the end. Continue to dice, as with an onion. Shallots are often called for minced or mashed in a recipe, which easily can be done ahead of time. Store prepped shallots in oil in a jar and refrigerate for a day or two. Creative uses Catherine Brandel, chef-instructor at The Culinary Institute of America's Greystone campus in St. Helena, Calif., says the shallot's clean, mild, sweet flavor is versatile enough for use in many preparations, including reductions and vinaigrettes.
Shallots also can play a decorative role.
Brandel suggests reducing a red wine and shallot sauce, then pressing the shallots and using the red-dyed bits in compound butter. Purchasing and storing Domestic shallots are grown mainly in New Jersey and New York, while imports arrive from France and Holland. To ensure freshness, avoid buying shallots that show signs of sprouting or mold or that have soft or moist spots. Look for dry, papery, grayish to reddish-brown skin and firm, heavy cloves. When storing, keep shallots away from moisture or cold temperatures.