1,069 shallot recipes

Marco Pierre White's tartare sauce from the Mirabelle restaurant. This was served with grilled dover sole but work well with any white fish dish.

Sole, poached simply, surrounded in aromatics. So easy, such delicate perfection.

Creative presentation and tastes so good! We like to make these for a St. Patrick's Day breakfast to add a bit of Irish green to the plate.

Spicy sweet and sour cucumber salad: crisp cucumber tossed in a tangy, sweet, and chili-spiked dressing. A quick, refreshing side that gets even better after a chill in the fridge.

Finish with a squeeze of fresh lemon and a drizzle of high-quality extra virgin olive oil. Delicious.

Very tasty and easy to make with a lovely colour. Perfect with some pasta and pairs very well with chicken.

Infuse flavor into boring Brussels sprouts by shallow braising in stock with shallots and thyme.

Salmon and spinach stuffed inside of puff pastry then roasted until golden. Crispy and flaky on the outside, served with a tangy and creamy sauce.

Scrumptious sandwiches made with chicken breasts, mayonnaise and smoked almonds.

We bumped up the amount of shallots to about 1/2 cup and used a spicy curry powder. We also added a 1/4 cup of parsley, minced, added just before serving. Turned out great.

This sauce has an intensely rich, woodsy flavor that works well on pasta, chicken, and pork.

Roasted butternut squash soup brushed with chestnut honey before roasting, finished with shallots, rosemary, and butter. Brothy fall soup with deep caramelized flavor, not the usual heavy puree.

Juicy and sweet watermelon cubes are tossed with fresh mint leaves, feta cheese and a light yet tasty citrus dressing made with orange juice, lemon juice, extra-virgin olive oil, and a bit shallots. Use any kind of your favorite greens as a base. A great summer salad.

Israeli couscous with fresh mozzarella, tomatoes and basil. A delightful side dish.

Experience the traditional Russian dish called, "Shashlik" Throughout the Middle East, South Russia, and Siberia this meal has been a favorite for centuries. Most of the western world knows this dish by its' Middle Eastern version called, "Shish Kabob." But on the Crimean peninsula and the steps of south Russia, Shashlik is a unique variant of the Shish Kabob dish most Americans know. It's a sweet/tart version of shish-kebab.

An easy and tasty way to serve healthy beets; in a creamy mustard sauce.