Finely chopped shallots are a key ingredient of many French sauces, and achieving a delicate dice shouldn’t be daunting or time consuming. With a few simple techniques you can be dicing like a pro — just remember to use a very sharp knife and keep those fingers out of the way.
Of course once you have a generous pile of chopped shallots the next logical step is to make sauce!
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ABOUT THE VIDEO SERIES
I’ve recently shot a series of some of my favourite classic French recipes and kitchen technique tips. They will be released on my YouTube channel over the next few months and each recipe, along with a downloadable pdf recipe card for you to keep on file, will also be shared here!
The videos include plenty of sauces (of course) as well as tips for cooking the perfect steak, trussing chicken, filleting a fish and more. Subscribe via YouTube and be the first to know when a new video is posted.
