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Recipes with shallots - 34 recipes

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Ask a butcher to prepare a trimmed, center-cut Châteaubriand from the whole tenderloin, as this cut is not usually...

  • 1 beef tenderloin center-cut (Châteaubriand) (about 2 pounds) *
  • kosher salt * *
  • ground black pepper
  • 6 Tablespoons unsalted butter
  • 1 Tablespoon vegetable oil
  • 1 Small shallot
  • 1 garlic clove
  • 1 Tablespoon finely chopped fresh parsley leaves
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For the lemon butter: Whisk together the lemon juice, salt, pepper, lemon zest and butter in a deep medium bowl unt...

  • Lemon Butter:
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • Zest of 1 large lemon
  • 1/2 stick unsalted butter, at room temperature
  • Halibut and Crispy Shallots:
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 large cloves garlic, smashed
  • 4 halibut fillets (each 4 to 5 ounces)
  • 1/2 cup grapeseed oil
  • 2 large shallots, cut into rounds, separated into rings
  • Lemon wedges, for garnish
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Put all ingredients in a blender or food processor and mix

  • Large ginger root, peeled and chopped
  • 2 large shallots chopped
  • 3 cloves of garlic
  • 5-7 fresh basil leaves
  • Juice of one lime
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 1/4 cup water
  • Salt and pepper
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Preheat Oven 350F 1/2" Layer Kosher Salt in Baking Dish

  • 6 Medium Shallots, Ends Cut, Not Peeled
  • 1/3 C Heavy Cream
  • 1 t Fresh Lemon Juice
  • 1 t Dijon Mustard
  • 1/4 t Thyme
  • Kosher Salt
  • Salt & Pepper
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Simple Vegetarian Pleasures

  • 6 tsp Butter, divided
  • 4 golf ball-size shallots, each quartered
  • Pinch sugar
  • 4 portohello mushrooms (3-inch diameter), stems discarded and caps sliced 1/4 inch thick
  • Salt
  • Freshly ground black pepper to taste
  • 1/2 teaspoon minced fresh or 1 teaspoon dried tarragon
  • 3 tablespoons soft mild goat cheese
  • 4 large eggs
  • 2 tablespoons water
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Can be made 1 day ahead. chill uncovered until cold then cover and chill

  • 6 T olive oil
  • 18 shallots, peeled
  • 1 pound button mushrooms, thickly sliced
  • 6 garlic cloves,chopped
  • 2 t minced fresh rosemary
  • 6 1 1/2 thick veal shank pieces ( 10 oz ea )
  • flour
  • 3 ( 14 1/2 oz) cans chicken broth
  • 3/4 oz dried porcini mushrooms rinsed
  • 1 (15 oz) can diced tomatoe in juice drained
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In small saucepan, cook shallots in olive oil over lo heat, stirring frequently, til softened but not browned, @ 10...

  • 3/4 C shallots (2 large)
  • 1/2 C olive oil
  • 2 1/2 T sherry vinegar
  • 2 t Dijon mustard
  • 1/4 C parsley
  • Salt & pepper
  • 2 1lb. New York strip steaks
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Filled with the vibrant flavors of cremini mushrooms, balsamic vinegar, shallots, and rich walnuts, Roasted Mushroo...

  • 2 cups water
  • 1 cup dried lentils
  • 1/4 cup balsamic vinegar, divided
  • 1 (8-ounce) package cremini mushrooms
  • 1 tablespoon shallots, diced
  • 2 garlic cloves, minced
  • 3/4 cup walnuts, toasted, coarsely chopped
  • 1/2 cup fresh basil, chopped
  • 1/4 teaspoon salt
  • 1/8 teaspoon white pepper
  • baked tortilla chips or pita bread to serve
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Gastrique place 4 tablespoons of butter in a large sauce pan over med high heat and cook until golden brown

  • ginger-shallot Gastrique
  • 12 T unsalted butter
  • 3 thinly slice shallots
  • 1 -3 inch piece of ginger, sliced thin
  • pinch of sugar
  • 3 sliced garlic cloves
  • 8 whole black pepper corns
  • 1/2 cup honey
  • 1/2 cup soy sauce
  • 5 T sherry wine vinegar
  • Rib -Eye steak
  • 2 2 inch thick rib eye steak(about 3#)
  • kosher salt and ground pepper to taste
  • 1 # brussels sprouts, outer leaves removed and cut in half
  • 1/2 cup extra virgin oil
  • pinch of sugar
  • 1 pound fingerling potatoes
  • sprig of thyme
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Saute shallots in pan until soft

  • 1/2 cup shallots, chopped
  • 1/4 cup cider vinegar
  • 3/4 cup canola oil
  • 1/4 cup honey
  • 1 Tbsp Dijon mustard
  • Salt to taste
  • Ground white pepper, to taste
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Peel and dice the parsnips

  • 2 medium parsnips peeled, diced
  • 2 cups half-and-half
  • 1/2 cup heavy cream
  • Salt to taste
  • 4 egg yolks
  • 4 tablespoons butter divided
  • 12 ounces assorted wild mushrooms sliced (shiitake, oyster, hedgehog, chanterelle, black trumpets)
  • 2 whole shallots thinly sliced
  • lengthwise
  • Freshly-ground black pepper to taste
  • Fresh chervil (optional)
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Heat oil over medium-high heat

  • 20 shallots peeled and sliced
  • 12 red chilies seeded and sliced
  • 8 garlic cloves peeled and sliced
  • 1 teaspoon salt
  • 1 tablespoon dried shrimp paste (terasi) toasted
  • 1 tablespoon lime juice
  • 1 cup oil
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Shallot Chili Sauce - {Sambal Bawang} Roast Beef Tenderloin with Shallot-Parsley Butter