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Eschalot Wine

A Sherry wine infused with eschalots, steeped for 20 days.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Eschalot Wine

Ingredients

Directions

Prepare the infusion

  1. Peel, mince, and pound the eschalots in a mortar.

  2. Infuse the eschalots in the Sherry for 10 days.

Second infusion

  1. Pour off the clear liquid onto 3 more ounces of eschalots.

  2. Let the wine stand on the eschalots for another 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
Supply the main flavour, releasing aromatic compounds into the wine during the infusion.
Sherry
Acts as the solvent that carries eschalot flavour and aroma into the finished liquid.

“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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