Mincing Shallots for Eggs Benedict Louisiane

Video Transcript

"Hi, this is Dave for Expert Village. Today we're going to make a California creole type of eggs Benedict. We have our shrimp set to the side and now what we're going to do is we're going to finally chop up a shallot. So as you can see this is from the onion family. It has a nice little flavor sort of crossed between onion and garlic a little bit but it really adds a nice flavor without powering anything. So I like to go ahead and take off this end and leave this in here and these are a little more difficult to peel than regular onion, at least for me it is but like I said the flavor is real real mellow so go ahead and peel that off. Again this is another like any type of cuisine the Cajun cuisine and especially it has some flavor that you get so every time that you get a different layer it kind of makes it really nice background. So I would just go ahead and chop down and I like to to across like this and just go ahead and chop it into small pieces."