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Drink

Eschalot Wine

A wine infused with minced shallots, 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

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

Infuse

  1. Infuse the minced eschalots in sherry for 10 days.

  2. Pour off the clear liquor onto 3 more ounces of eschalots.

  3. Let the wine stand on the new eschalots for 10 days longer.

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 aromatic flavour that infuses into the sherry.
Sherry
Acts as the solvent that extracts flavour from the eschalots.

“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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