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Freeze Dried Shallots

In France, shallots form the base of the classic béarnaise sauce for steak. In Thailand, they are cooked with dried red chilis to make a burnt chili paste. In Iran, they are grated and mixed into a thick yogurt served with grilled meats. Easily reconstituted in hot water, these freeze-dried shallots are great in soups.

The Spice House
The Spice House

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Freeze-dried shallots have a light nature which allows them to blend well without overwhelming the palate, as onion and garlic sometimes do. Shallots make a good salt-free seasoning for low-sodium diets. Shrimp, scallops or crab all make quick, easy meals when sautéed in butter and white wine with shallots tossed in. Since these shallots are freeze-dried, you can easily powder them between your fingers and sprinkle over chicken, fish, steak or hamburgers. Most dishes using freeze-dried shallots to will have enough moisture to reconstitute them. If you want to add them to a dry dish, reconstitute them by covering with an equal part of water and letting them stand for a few minutes. We do recommend reconstituting before sautéing in butter or olive oil, and we’ve found that reconstituting in red or white wine enhances the flavors even further. Due to their fragile nature, freeze-dried shallots are sold in jars only.

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