By AUDREY ENJOLI
Julia Child's Genius Advice For Substituting Shallots
Julia Child's 1961 book “Mastering the Art of French Cooking” brought French cuisine into American homes, and its clever ingredient substitutions were key to its success.
Shallots, a staple in French cuisine, have a delicate flavor that blends garlic and onion. Child's advice ensured that the absence of shallots wouldn't compromise a dish's flavor.
When a shallot substitute is called for, Child recommends using the same quantity of the white parts of green onions. This maintains the intended flavor profile of the dish.
When neither shallots nor green onions are available, finely minced onion will work. Boiling the onions for a minute softens their pungency, making them a closer match to shallots.
Child's advice reflects her flexible cooking philosophy, allowing home chefs to adapt recipes based on available ingredients while preserving the essence of French cuisine.