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Eschalot, or Gaelic Vinegar

A vinegar infused with eschalots or garlic, used to flavor sauces and gravies.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 2 ingredients
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Why it works: Garlic and vinegar are a kitchen classic. They rank in the top 11% of all ingredient pairs, and cooks put them together in 9,115 recipes. Both carry acetic acid, which smells sour, vinegar. The science ↓

Eschalot, or Gaelic Vinegar

Ingredients

Directions

Prepare

  1. Peel and bruise the eschalots or garlic.

  2. Pour the vinegar over the eschalots or garlic in a jar or bottle.

Steep

  1. Seal the jar or bottle tightly.

  2. Let it sit for 2 to 3 weeks.

Finish and use

  1. Strain the vinegar for use.

  2. Add a few drops to sauces or gravies for flavor.

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

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Garlic + vinegartop 11% of all pairs
    Smell alikemoderate
    Cooked together9,115 recipes

    Shared aroma: acetic acid (sour, vinegar).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Eschalots or garlic
Supplies the pungent, savory flavor that slowly infuses into the vinegar.
Vinegar
Acts as the liquid that extracts and carries the aromatic flavor from the bulbs.

The step that matters

Letting it sit. Flavor compounds from bruised eschalots or garlic move into the acidic vinegar slowly over time. Rushing the steeping leaves the vinegar weak in flavor, so the full 2 to 3 weeks matters.

“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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