Eschalot Wine
Ingredients
Directions
Prepare
Peel and slice or bruise the eschalots.
Place the eschalots in a bottle and add the sherry.
Steep and clarify
Let it steep for two weeks, shaking the bottle occasionally.
If the flavor is not strong enough, add 2 more ounces of eschalots and steep for another two weeks.
After steeping, pour off the wine and let it sit undisturbed for 2-3 days to clarify.
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
- Supply the main onion-like flavor, which is extracted into the sherry during steeping.
- Sherry
- Acts as the solvent that draws flavor from the eschalots and carries it into the wine.
The step that matters
Letting the wine clarify undisturbed. Pouring off the wine and letting it rest for 2-3 days lets fine solids settle, so the liquid stays clear. Disturbing the sediment would make the wine cloudy.
“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.
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