Échalote Fumé
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Resembling the onion and having garlic similarities, shallots are milder than these Allium family relatives. Sharing qualities of each, shallots are a bit classier and their special rich, complex, subtle flavor separates them from other types. Wrapped in a very thin onion-like pinkish-tan-colored skin, shallots are divided in small-segmented cloves like garlic. However, the delicately flavored shallot cloves are not individually covered by a sheath like garlic, making them easier to separate. Unlike garlic, the flavor is sweet and delicate. Unlike the onion, the shallot actually sweetens a sauce and does not add pungency.
Just like our Ail Fumé (smoked garlic), once your try Échalote Fumé you are on your way to a gastronomic perfection. Échalote Fumé, or cold-smoked shallots, is used in place of normal shallots or anywhere you would like a nice smoky flavor to accompany your dish. It is created by cold-smoking shallots for well over 12 hours, with soaked hickory, apple and cherry wood topped with fresh rosemary. It has sweet smoky flavor and smell, which is delicious worked throughout soups and breads and main dishes.
Just like our Ail Fumé (smoked garlic), once your try Échalote Fumé you are on your way to a gastronomic perfection. Échalote Fumé, or cold-smoked shallots, is used in place of normal shallots or anywhere you would like a nice smoky flavor to accompany your dish. It is created by cold-smoking shallots for well over 12 hours, with soaked hickory, apple and cherry wood topped with fresh rosemary. It has sweet smoky flavor and smell, which is delicious worked throughout soups and breads and main dishes.