Why it works: Garlic and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,115 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓
Eschalot, or Garlic Vinegar
Ingredients
Directions
In a jar or bottle, combine the eschalots or garlic with the vinegar.
Seal the jar or bottle tightly.
Let it sit for 2 to 3 weeks.
Strain the vinegar for use.
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
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
-
Garlic + vinegartop 11% of all pairsSmell alikemoderateCooked together9,115 recipes
Shared aroma: acetic acid (sour, vinegar).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eschalots or garlic
- Supplies the pungent, aromatic compounds that steep into the vinegar and flavour it.
- Vinegar
- Acts as the acidic liquid that extracts and carries the flavour from the aromatics.
The step that matters
Let it sit for 2 to 3 weeks. Flavour compounds move from the eschalots or garlic into the vinegar slowly. Cutting the wait short leaves the infusion weak and the taste harsh, so the full time matters.
“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
Raspberry Vinegar214 recipes
Sugar Vinegar20 recipes
Vegetable Soup350 recipes
Brown Coffee with Egg175 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.