There is a hint of mild garlic and onion in the juicy shallot's flavor. Though shallots are very sharp when raw, they mellow out when you sauté them. They bring out the flavors of every ingredient you cook them with. They're wonderful in sauces and vinaigrettes. We love to coat shallots with balsamic vinegar and extra-virgin olive oil and roast them as an accompaniment for lamb or beef tenderloin.