Knife Skills - How to Julienne a Shallot

Mahalo expert chef Eric Crowley demonstrates how to properly julienne a shallot.

What You'll Need
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Sharpened knife* Cutting board
Shallot, peeled

Instructions
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1. Cut off the top of the shallot, barely trim the root and peel off its papery skin.
2. Cut the shallot in half and lay the flat side on the cutting board so it doesn't roll. Be sure to have the root facing away from you.
Grip the knife with your middle, ring and pinky fingers around the handle. Clasp your thumb and forefinger on each side of the blade's base to control cutting. Curl the fingertips of your other hand on top of the shallot to keep it in place.4. You may now trim the root off.
5. To make parallel slices, lift the knife handle above the board and push forward and downward to cut it repeatedly.
6. When the shallot becomes too narrow, turn it down on its freshly cut side and proceed to make more slices as described above. Remember that the thinner your slices, the finer your julienne will be.

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[glowspetals]

thank you, this helps me in my food preparation class for my dietetics course ! ♥️