487 shallot recipes

Traditional French farmhouse head cheese (fromage de tete): pork head simmered with vegetables, herbs, and aromatics, then molded with shallots and parsley into a sliceable charcuterie classic.

Grilled lamb chops marinated overnight in currant jelly and Dijon mustard, cooked over hickory coals, and served with a shallot-rosemary white wine butter sauce.

Salmon with chanterelles poaches salmon fillets in a white wine-shallot fish stock, then crowns them with butter-sauteed chanterelle mushrooms. An elegant French-style dinner in 30 minutes.

Paillard of fresh fish with salsa beurre blanc: firm fish pounded ultra-thin, broiled 2 minutes, and topped with a French butter sauce spiked with salsa fresca. Ready in 20 minutes.

Mako shark steak au poivre borrows the classic French steak au poivre treatment for meaty shark, seared in cracked pepper and napped with a Cognac-cream pan sauce. A 1980s steakhouse twist on a bistro classic.

Classic escargots bourguignonne baked in their shells with garlic-herb butter, shallots, parsley, and a splash of white wine. The iconic French appetizer done right.

Juicy grilled shrimp marinated in herb butter with garlic, lemon, and shallots, then skewered and grilled over hot coals in minutes. Served on fresh spinach for the ultimate Aussie barbie appetizer.

Seared filet mignon with a red wine and shallot pan sauce reduced with beef stock and thyme. A classic French bistro steak dinner ready in 30 minutes.

Steamed cabbage wedges finished in butter with shallots, juniper berries, savory, and gin. An elegant, aromatic side dish that turns humble cabbage into something extraordinary.

Fresh spinach topped with spirals of sliced strawberries and drizzled with a tangy raspberry vinegar and shallot dressing. A bright, simple salad ready in 15 minutes.

Chicken fillets (kip is Dutch for chicken) pan-seared and served with a creme fraiche and red grapefruit sauce brightened with shallots and coriander. A quick, elegant Dutch-style main.

Herbed whole wheat bread crumbs use up stale bread with basil, thyme, chervil, garlic, and shallot. A pantry-saver that beats every store-bought crumb on flavor, freezer-friendly for months.

Ham rolls with grapes and tomato cream sauce is an elegant little main: thin ham rolled and warmed, then napped in a silky strained tomato cream studded with wine-poached green grapes. Bistro flair, surprisingly simple.

Roasted beef tenderloin served with a French-style white wine cornichon tarragon sauce finished with Dijon mustard butter. A classic dinner-party main that cooks in under 25 minutes.

Rosemary chicken wings baked golden in a sweet-herbal glaze of lemonade, butter, shallots, and dried rosemary. A unique twist on baked wings for appetizers or dinner.

Pot-roasted veal marinated in rosemary and shallots, seared and braised low and slow in white wine and lemon juice with a butter-finished pan sauce.