How To Mince Your Shallots Like A Pro

Being able to chop an onion safety and effectively is a skill that can take some practice, so trying to mince a shallot might seem even more intimidating. It's much smaller than an onion, but the basic principles of cutting it are essentially the same.

The first step is to remove the end of the shallot opposite the root. This way, you can stand the shallot up and cut it in half, leaving half the root on each half of the shallot. Once it's cut in half, peel off the outer layer so that the outside is the purple skin, and then you can get to chopping. Look out for and avoid blemished or overly soft shallots to avoid them falling apart when you cut them.

Next, lay the shallot on your cutting surface with the flat side down. Make cuts longways down the length of the shallot as thin as possible, being careful not to cut to the root. Once you've made cuts across the shallot, turn the knife parallel to the cutting surface and make two cuts across the middle of the shallot, still not going all the way to the root. Then, with the knife perpendicular to the cutting surface, turn the shallot 90 degrees and cut across it as finely as possible until you reach the root, leaving you with a fine mince just like the pros.

The most important factor for safely mincing anything is to have a knife that's both sharpened and honed. If you have to apply too much force to the vegetable, you can easily lose control of the knife and injure yourself. So be sure you sharpen the blade every time you cut something. It's also essential to hold the knife properly. Pinch the blade at the end of the handle with your index finger and thumb while wrapping the rest of your fingers around the handle. This will give you more control as you chop, and it helps keep your fingers away from the sharp edge of the blade.

It's important to know how to hold the shallot, too. Once you've made your initial cuts and are ready to chop, you should hold your hand in a sort of claw. Keep your index finger curled at the front of the shallot to guide the blade along your skin without endangering your other fingers. Use the rest of your fingers to pinch the shallot together so that it doesn't move around while you're trying to chop it; otherwise, you won't end up with even cuts. Then, push the shallot forward with your pinky finger as you chop, rather than moving your whole hand and having to readjust every time.

Don't be afraid to cut the shallot too big at first. If you want it smaller, you can pile the pieces in the middle of your cutting surface and rock the blade back and forth through them until you achieve the desired fineness. Keep practicing, and you'll be surprised by how easy it gets.