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

Eschalot Wine

Ingredients

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

Directions

Prepare

Peel, mince, and pound the eschalots in a mortar.
Infuse the minced eschalots in sherry for 10 days.

Infuse and finish

Pour off the clear liquor onto 3 ounces of fresh eschalots.
Let the wine stand 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 flavour that the sherry picks up during the infusion.
Sherry: Acts as the solvent that extracts the eschalot flavour over the infusion period.

“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.