Description
Learn step-by-step how to slice, dice, and julienne a shallot.
Ingredients
Scale
- 1 shallot, peeled
Instructions
Slices:
- Place the flatter side of the peeled shallot against your cutting board.
- Begin with the tip of the shallot and create ⅛ inch round slices through the width of the vegetable.
- Continue creating ⅛ inch slices until you get to the root end of the shallot, and discard.
Dice:
- Leave small shallots whole, or cut a large shallot in half, lengthwise through the root.
- Lay your shallot flat on your board.
- With your knife parallel to your cutting board, slice the shallot almost entirely in half, from tip to root, leaving the root end intact.
- Create thin slices that run the length of the shallot, about ⅛ inch each. Do not slice into the root end that is holding the shallot together.
- Starting at the tip of the shallot, make ⅛ inch cuts crossways to create a fine dice.
Julienne:
- Cut off the tip and root of a peeled shallot.
- Slice the whole shallot in half lengthwise.
- Stabilize the shallot by placing the cut side against the cutting board.
- Cut ⅛ inch slices through the entirety of the shallot, lengthwise.
- Repeat on the other half of the shallot.
- Prep Time: 3 minutes
- Category: Knife Skills
- Cuisine: French
Keywords: how to prep shallots, how to slice shallots, how to cut shallots