Name: Eschalot Wine
Ingredients: 3 ounces of eschalots, peeled and minced; 1 pint of Sherry; 3 ounces of eschalots, for infusion

Eschalot Wine

Ingredients

3 ounces of eschalots, peeled and minced
1 pint of Sherry
3 ounces of eschalots, for infusion

Directions

Prepare

Pound the minced eschalots in a mortar.

Infuse

Infuse the pounded eschalots in Sherry for 10 days.
After 10 days, pour off the clear liquid onto 3 more ounces of eschalots.
Let the wine stand on the new eschalots 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: Release their flavour into the Sherry, giving the wine its onion-like aroma and taste.
Sherry: Serves as the liquid that extracts and carries 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.