Black Shallot is a unique and premium condiment, often referred to as “fermented black shallot” or simply “black shallot.” It is not a common everyday ingredient but is highly prized in haute cuisine and among gourmet food enthusiasts.

In essence, Black Shallot is created through a prolonged low-temperature fermentation process that transforms ordinary shallots into a product with a dark color, soft texture, and incredibly complex, rich flavor profile.

Black Shallot

Discover the unique flavor, production process, and culinary uses of this fermented delicacy

What is Black Shallot?

Black shallot, similar to black garlic, is created through a controlled fermentation process that transforms fresh Shallos into a sweet, savory, and complex ingredient. Through precise temperature and humidity control over several weeks, the pungent raw onion undergoes a remarkable transformation.

The result is a tender, blackened shallot with a sweet, umami-rich flavor profile reminiscent of balsamic vinegar, tamarind, and molasses, completely devoid of the sharpness associated with raw shallot.

Production Process

The production of black shallot mirrors that of black garlic, utilizing a carefully controlled environment to facilitate enzymatic fermentation and Maillard reactions.

1. Selection

High-quality, fresh onions (white or red varieties) are selected for the fermentation process. The shallot should be firm and free from blemishes.

2. Fermentation

The onions are placed in a specialized fermentation chamber where temperature (60-80°C) and humidity (60-80%) are precisely controlled for several weeks.

3. Transformation

During this period, enzymatic activity and Maillard reactions transform the shallot sugars, resulting in darkened color, soft texture, and complex flavor development.

4. Packaging

Once the fermentation is complete, the black shallot are cooled, inspected, and packaged for distribution, ready to enhance various culinary creations.

Culinary Uses

Black shallot’s unique flavor profile makes it a versatile ingredient in both simple and complex dishes.

Direct Consumption

Enjoy black shallot cloves as a unique snack or appetizer. Their sweet, complex flavor makes them delicious on their own.

Spreads & Sauces

Blend black shallot with olive oil, spices, and vinegar to create flavorful spreads for bread or sauces for meats and vegetables.

Soup Enhancement

Add pureed black shallot to soups and stews to impart depth, richness, and a unique umami flavor that elevates the entire dish.

Recipe Ideas

Try these simple recipes to experience the unique flavor of black shallot in your cooking.

Black Onion Spread

Ingredients:

• 4-5 cloves black shallot
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• Salt and pepper to taste
• Fresh herbs (optional)

Instructions:

1. Remove the black shallot flesh from its skin
2. Combine with olive oil, vinegar, salt, and pepper in a bowl
3. Mash with a fork or blend until smooth
4. Adjust seasoning and stir in fresh herbs if using
5. Serve with crusty bread or crackers

Black Shallot Steak Sauce

Ingredients:

• 3-4 cloves black shallot, mashed
• 1/4 cup red wine
• 1/2 cup beef stock
• 1 tbsp butter
• Pan drippings from cooked steak

Instructions:

1. After cooking steak, add mashed black shallot to the pan
2. Cook for 1 minute, then deglaze with red wine
3. Add beef stock and simmer until reduced by half
4. Stir in butter until melted and sauce is glossy
5. Season with salt and pepper, serve over steak

Creamy Black Shallot Pasta

Ingredients:

200g pasta

4-5 cloves black shallot, pureed

1/2 cup heavy cream

1/4 cup grated Parmesan

2 tbsp olive oil

Fresh parsley, chopped

Instructions:

1. Cook pasta according to package directions
2. Meanwhile, heat olive oil in a pan
3. Add black shallot puree and cook for 1 minute
4. Stir in cream and Parmesan until smooth
5. Toss with drained pasta, garnish with parsley

Tips & Storage

Storage Recommendations

Store black shallot in a cool, dark place in an airtight container. They do not require refrigeration but will last longer if kept cool. Once opened, consume within a few weeks for optimal flavor.

Culinary Tips

• The soft flesh of black shallot can be easily squeezed from the skin or scooped with a spoon

• Black shallot pairs exceptionally well with rich meats, creamy cheeses, and acidic ingredients

• Use black shallot to add depth to vegetarian dishes where umami flavor is desired

• Experiment with black shallot in marinades, dressings, and compound butters