Shallots are a member of the allium family, related to onions and garlic. They are most commonly used in sauces and vinaigrette-style salad dressings. You can preserve shallots in several ways, depending on how you want to use them later and how long you want them to last. If you have a large quantity of shallots to preserve, consider using more than one preservation method for variety.
Peel the shallots you want to freeze.
Cut the shallots into thin slices, using a paring knife.
Fill each cavity in the ice cube tray about halfway with sliced shallots.
Fill the ice cube tray with water, ensuring that the shallots are completely submerged.
Store the ice cube tray in the freezer until you are ready to use your preserved shallots. To use the shallots, remove enough cubes from the ice cube tray to provide the number of sliced shallots you need. Let the ice melt, then use the thawed shallots as you would fresh ones.
Peel the shallots and slice into thin rings.
Lay the shallot rings in a single layer on the dehydrator screen.
Set the dehydrator temperature to 140 degrees Fahrenheit.
Lower the dehydrator temperature to 130 degrees F for the last hour. This prevents the shallots from browning.
Store the dried shallots in an airtight container.
- To check the doneness of dried shallots, snap one in half. It should snap easily. If it bends, it is not completely dry. Return it to the dehydrator.
- Soak dried shallots in a small amount of chicken or vegetable stock, wine or water to reconstitute them. Add the shallots and liquid to your sauce for extra flavor.
- Toss dried shallots into salads and soups to add a crunchy texture as well as flavor.
- If the shallots are not completely dehydrated when you store them, they may grow moldy. Discard any shallots that appear discolored or that have an earthy smell.