SHALLOT STRIPS - Espig - 15x100g

Shallots hold a unique place in French cuisine: milder than onions, more distinctive than chives, they provide an aromatic roundness that chefs seek. Slicing into strips and dehydrating concentrates their flavors without altering them, allowing direct incorporation into preparations year-round.

In professional kitchens, the strips rehydrate within minutes in a stock, reduction, or fat, regaining a texture close to fresh. They integrate into brown sauces, red meat marinades, fine stuffings, or warm vinaigrettes. They can also be used dry, crumbled over carpaccio or in a compound butter to enhance fish en papillote.

For precise sprinkling on eggs, cheeses, or finished dishes, the Espig Shallot Semolina 15x100g naturally complements this strip format. For high-volume kitchens, the Espig Shallot Semolina 1 kg is available in 1 kg packaging.