Name: Eschalot Vinegar
Ingredients: 3 ounces eschalots; 1 pint sherry; 3 ounces eschalots (for infusion)

Eschalot Vinegar

Ingredients

3 ounces eschalots
1 pint sherry
3 ounces eschalots (for infusion)

Directions

Prepare the eschalots

Peel, mince, and pound the 3 ounces of eschalots in a mortar.

Infuse

Infuse the minced eschalots in 1 pint of sherry for 10 days.
Pour off the clear liquor onto another 3 ounces of minced eschalots.
Let the wine stand on the new eschalots for an additional 10 days.

Recipe from a historical cookbook (Internet Archive).

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 sharp, savoury onion flavour that the sherry takes up during infusion.
Sherry: Acts as the liquid base that extracts flavour from the eschalots and becomes the vinegar's body.

“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.