Eschalot Wine
Ingredients
Directions
Prepare and infuse
Peel, mince, and pound the 3 ounces of eschalots in a mortar.
Infuse the minced eschalots in 1 pint of Sherry for 10 days.
Second infusion
After 10 days, pour off the clear liquor onto another 3 ounces of eschalots.
Let the wine stand on the new eschalots for an additional 10 days.
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 pungent, savoury onion-like flavour that passes into the wine during infusion.
- Sherry
- Serves as the liquid base that dissolves and carries the eschalot flavour.
The step that matters
Pouring off the clear liquor. Leaving the minced eschalot solids behind keeps the wine clear and stops the flavour from continuing to build unevenly. Moving only the liquid onto fresh eschalots keeps the second infusion controlled.
“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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