The
Latin name for shallot is Allium Ascalonicum. The name refers to Ascalon , an ancient
Palestinian city where the
shallot is thought to have originated. The flavor is a pungent blend of
onion and
garlic. Their color can vary from pale brown to rose, and the flesh is off-white and barely tinged with
green or
purple. Shallots burn easily because of their high
sugar content. For this reason, saute briefly over low to medium heat. When using
raw minced shallots in salad dressings, lessen their pungency by reducing the
juice; wrap the minced shallots in a clean kitchen towel and
squeeze the shallots so the cloth absorbs some of their juices, then add the shallots to the recipe as directed. Shallots will keep for approximately six months if stored in a cool, dry location.