A Blog post by
Polly Akielan
Diced shallots are delicious sautéed and used in sauces and as a garnish. When sautéed, the sugars caramelise making them taste sweeter.
To sauté use a medium heat and do not allow the oil or butter to smoke. Shallots only need to be sautéed for a few minutes until they turn start to change colour. With high sugar content, take care not to burn them.
Cooking shallots either chopped or whole in butter or oil over a low to medium heat will produce a wonderful caramelised result. Add a pinch of sugar ten minutes before serving for additional stickiness. Fantastic served with steak or sausages.
