Eschalot on Gaelic Vinegar
Ingredients
Directions
Place the eschalots in a jar or bottle.
Pour the vinegar over the eschalots.
Seal the jar or bottle tightly.
Let it sit for 2 to 3 weeks.
Strain the vinegar for use.
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 sulfur-containing flavor compounds into the vinegar, giving it an aromatic onion character.
- Vinegar
- Acts as the solvent that extracts flavor from the eschalots and provides the sharp, acidic base.
The step that matters
Let it sit for 2 to 3 weeks. Flavor only transfers slowly from the eschalots into the vinegar, so cutting the infusion short leaves the vinegar weak and harsh. Keeping the jar sealed prevents evaporation and contamination while the infusion develops.
“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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