Mild Eschalot Sauce
Ingredients
Directions
Prepare and boil ½ pint of eschalots for about 15 minutes, changing the water twice.
Drain the eschalots well.
Mix the drained eschalots with 1 pint of white sauce or gravy.
Serve very hot.
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
- Softened by boiling, they become mild and tender, giving the sauce a gentle sweetness.
- White sauce or gravy
- Provides the liquid base and creamy body that carries the softened eschalots.
The step that matters
Changing the water during boiling. Changing the water twice helps remove some of the sharp, sulphur-based flavour from the eschalots, which keeps the sauce mild.
“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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