How Much Shallot to Substitute for Garlic
Works for baking, sauteing, and frying. Shallot keeps a similar flavor profile to Garlic.
How much shallot equals one garlic clove, minced or sliced?
Use 1 small shallot per garlic clove, minced or sliced.
Health notes
Compared with Garlic, Shallot has: less calories (72 vs 149 per 100g in Garlic), less protein (2.5g vs 6.4g per 100g in Garlic), and less carbs (16.8g vs 33.1g per 100g in Garlic).
Using shallot as a garlic substitute in baking
Use 1 small shallot, minced, per garlic clove. Milder, sweeter finish with less sharp bite.
Other cooking methods
- Sauteing
1 small shallot per clove; it browns and softens faster than garlic, so add later.
- Frying
1 small shallot per clove; watch closely since it caramelizes quicker than garlic.
- Slow Cook
1 small shallot per clove; melts into sauces sweeter, less sharp than garlic.
- Grilling
1 small shallot per clove; slice and grill, expect softer bite and mellow sweetness.
- Raw Cold
1 small shallot per clove; milder heat, good in dressings and salsas.
Methods to avoid (2)
- Steaming
Not recommended: shallot turns soft and loses its punch under steam.
- Drinks
Not recommended: shallot doesn't dissolve or carry aroma well in liquids.
FAQ
- How much shallot equals one garlic clove, minced or sliced?
1 small. For a typical recipe:
- 1 garlic clove, minced or sliced → 1 small
- 2 garlic clove, minced or sliceds → 2 small
- 3 garlic clove, minced or sliceds → 3 small
- Can I substitute shallot for Garlic in baking?
Yes. Use 1 small shallot, minced, per garlic clove. Milder, sweeter finish with less sharp bite. Not recommended: shallot turns soft and loses its punch under steam.
- How much shallot to use as a garlic substitute?
Sweeter and milder than garlic; add a pinch more or a touch of black pepper for bite.
- How does the flavor change when substituting Shallot for Garlic?
Shallot keeps a similar flavor profile to garlic.
- How does texture change when substituting Shallot for Garlic?
Shallot softer and silkier once cooked, with less bite raw than garlic. Caramelizes faster and can scorch if unwatched.
- What else should I know about substituting Shallot for Garlic?
For sauteing, roasting, braises, and dressings. Expect a sweeter, softer result with less sharp punch. Skip steaming and drinks, where shallot turns mushy or won't carry aroma. Add a bit more shallot or a pinch of black pepper if you miss garlic's heat. Watch it closely when sauteing or frying since it caramelizes faster than garlic and can burn.
- What still works when substituting Shallot for Garlic?
Shallot still works as a flavor carrier and acid.
- How well does Shallot match Garlic?
Shallot is good on structure, okay on heat, and okay on flavor.
- How does nutrition compare per 100g when substituting Shallot for Garlic?
Shallot has about x2 fewer calories, x5 fewer fat and sat. fat, and x3 fewer protein.
- How do the flavor notes shift when substituting Shallot for Garlic?
The flavor shifts toward more sweet, more acidic, and less pungent notes.