1.   Saute a selection of mushrooms with butter and chopped shallots and garlic.

2.   Add the chopped shallots, lower the heat to medium-low and saute the shallots until they are just turning golden.

3.   Add chopped shallot and mushrooms.

4.   Drop the chopped shallots into the pan and fry until they soften.

5.   Make the dressing by whisking together, as Bardavid does, a little olive oil, Dijon mustard, salt, pepper, chopped shallots and balsamic vinegar.

6.   My vinaigrette is augmented by chopped shallots for crunch and flavor and parsley for color and freshness.

7.   Place the chopped shallots, white wine and white wine vinegar in a heavy-bottomed saucepan over medium heat.

8.   Slowly saute two chopped shallots in a little oil until they look clear.

9.   When the sauce is fairly thick, opaque and no longer tastes winy, add a chopped shallot.