Cayenne Vinegar or Essence
Ingredients
Directions
Make the infusion
Combine the brandy, wine, claret, or vinegar with cayenne in a bottle.
Let it infuse for three weeks.
Strain and bottle for use.
Use
When using, start with two or three drops, taste, and add more if needed.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cayenne
- Provides the heat that the liquid slowly draws out and carries into the finished vinegar.
- Brandy, wine, claret, or vinegar
- Acts as the liquid base that extracts and carries the cayenne flavour and heat.
The step that matters
Adding the vinegar drop by drop. Cayenne heat is concentrated and builds over time, so starting with a few drops and tasting before adding more prevents the mixture from becoming too hot.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
You might also like
Vegetable Soup350 recipes
Raspberry Vinegar214 recipes
Brown Coffee with Egg175 recipes
Blackberry Cordial129 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.