Eschalot Wine
Ingredients
Directions
Prepare
Peel and slice or bruise the eschalots.
Place the eschalots in a bottle and add the sherry.
Steep
Let it steep for two weeks, shaking occasionally.
If the flavor is not strong enough, add 2 more ounces of eschalots and steep for another two weeks.
Clear and bottle
For the last two or three days, do not shake the bottle to allow the wine to clear.
Pour off the wine into a bottle for keeping.
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
- Eschalots
- Provide the main onion-like flavor as they steep into the sherry.
- Sherry
- Acts as the base liquid that draws out flavor from the eschalots.
The step that matters
Leave the bottle undisturbed for the last two or three days. Fine solids suspended in the liquid settle slowly when the bottle is not shaken. Shaking stirs them back up and leaves the wine cloudy, so the cook should stop shaking and let it sit.
“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.