Macerated Shallots

Preparation info
  • Makes about

    2 tablespoons

    • Difficulty


Appears in

By Michael Ruhlman

Published 2011

  • About

One of the most powerful ways to use raw shallot is to macerate it in an acid—here, lemon juice or vinegar—then add it to any sauce or vinaigrette. The acid neutralizes all the harshness in the shallot, without changing its texture; it also infuses the shallot with its flavor. With the addition of 1 tablespoon of these shallots, ½ cup/120 milliliters mayonnaise is transformed into an ethereal dipping sauce for cooked vegetables. Add the shallots to the same amount of crème fraîche or mascar