Eschalot Wine
Ingredients
Directions
Prepare and steep
Peel and slice or bruise the eschalots.
Place them in a bottle and add the sherry.
Let it steep for two weeks.
Strengthen and finish
If not strongly flavored, add 2 more ounces of eschalots and steep for another two weeks.
Shake the bottle occasionally, but leave it undisturbed for the last 2-3 days before pouring off the wine.
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 main onion-like flavour, which slowly passes into the sherry during steeping.
- Sherry
- Acts as the solvent that draws flavour out of the eschalots and becomes the wine.
The step that matters
Leave the bottle undisturbed before pouring off the wine. Shaking or moving the bottle in the final days stirs up fine solids suspended in the liquid. Letting it sit still allows these particles to settle to the bottom, so the wine can be poured off clear.
“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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