Shallots

Store whole shallots in a cool, dry, dark place with good air circulation. Avoid refrigerating whole shallots as moisture causes sprouting and mold. Once peeled or cut, wrap tightly and refrigerate for up to 1 week.

Slice shallots thinly crosswise for even, delicate rings in vinaigrettes and salads

Mince shallots very finely for sauces to distribute their mild flavor evenly

Sauté over medium-low heat until translucent and sweet, not browned, for classic French preparations

Peel by trimming the root end, slicing in half lengthwise, then removing the papery skin

Red wine vinegar and Dijon mustard in vinaigrettes

Butter and white wine for pan sauces

Fresh herbs like tarragon, thyme, and parsley

Roasted meats, especially chicken and beef

Mushrooms and root vegetables

Cooking shallots over high heat, which makes them bitter instead of sweet

Storing in plastic bags or sealed containers, which traps moisture and causes rot

Using shallots past their prime when they've sprouted green shoots or become soft

Substituting shallots 1:1 for onions without adjusting for their milder, sweeter flavor