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Eschalot Wine

A wine infused with eschalots, steeped in sherry 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 the eschalots

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

Infuse the wine

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

  2. After 10 days, pour off the clear liquid onto 3 more ounces of eschalots.

  3. Let the wine stand on the new eschalots for another 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 compounds into the sherry, giving the wine its shallot aroma and taste.
Sherry
Acts as the solvent that extracts flavour from the eschalots during the infusion.

“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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