Shalot Vinegar
Ingredients
Directions
Peel and bruise the shallots.
Place the shallots in a jar and cover with vinegar.
Seal the jar and let it sit for one month.
After a month, strain the liquid for use.
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 (in the method)
- Provide the main aromatic flavor that infuses into the vinegar over time.
- Vinegar
- Acts as the solvent that extracts shallot flavor and provides sharp acidity.
The step that matters
Sealing and steeping for one month. Shallot flavor builds slowly as vinegar extracts compounds from bruised shallot cells. Sealing the jar keeps the vinegar from evaporating and the steep consistent, so the full month is needed for good flavor.
“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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