Hey everyone, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, how to mince a shallot. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

How to Mince a Shallot is one of the most popular of recent trending meals in the world. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions every day. They’re fine and they look fantastic. How to Mince a Shallot is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have how to mince a shallot using 2 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make How to Mince a Shallot:

1. Get 1 each Shallot
2. Make ready 1 each Sharp Knife

Steps to make How to Mince a Shallot:

1. Make sure your knife is very sharp.
2. Slice a bit off the tip opposite the root end.
3. Slice the shallot into two halves at it's widest plane. Just like a hamburger bun.
4. Here's the tough part. With the split halves placed cut-side down, cut as many parallel slits, perpendicular to the root tip, as possible, but do not slice far enough to remove any pieces from the main body. Tough to explain, but hopefully the images will help.
5. Now, with your blade parallel to your work surface, cut as many slits as possible into the face of the shallot, again being careful to not slice enough to separate any pieces from the main body.
6. What you should have now is basicallya grid pattern sliced into your shallot. To finish, just chop finely, moving from the sliced end to the root tip. The result should be little cubes of shallot. Great to start a Sautée or add a little flavor to a vinaigrette.

So that’s going to wrap this up with this special food how to mince a shallot recipe. Thanks so much for your time. I am confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!