Eshallot Wine
Ingredients
Directions
Prepare the infusion
Peel, mince, and pound the shallots in a mortar.
Infuse the minced shallots in sherry for 10 days.
Finish the wine
Pour off the clear liquor onto 3 ounces of fresh shallots.
Let the wine stand on the fresh shallots for another 10 days.
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
- Shallots
- Supply the aromatic flavor that the sherry extracts during the long infusion.
- Sherry
- Acts as the solvent that draws shallot flavor into the liquid over time.
The step that matters
Pounding the shallots before infusing. Pounding breaks the cell walls so more flavor compounds are released into the sherry. Mincing alone extracts more slowly, so the mortar step affects how strong the final wine tastes.
“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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