Why it works: Horseradish and sherry work together. They rank in the top 20% of all ingredient pairs, and cooks put them together in 95 recipes. Both carry 2-methylbutyraldehyde, which smells malty, chocolate. The science ↓
Eschalot Wine
Ingredients
Directions
Prepare
Pound the minced eschalots and horseradish in a mortar.
Steep and finish
Steep the mixture in sherry for 10 days.
Pour off the clear liquid onto 6 ounces of prepared eschalots.
Let it stand for another 10 days.
Strain and bottle the liquid.
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.
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Horseradish + sherrytop 20% of all pairsSmell alikemoderateCooked together95 recipes
Shared aroma: 2-methylbutyraldehyde (malty, chocolate).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Eschalots
- Supply the main onion-like flavour that the sherry draws out over time.
- Horseradish
- Adds sharp, pungent aroma that infuses into the sherry.
- Sherry
- Acts as the solvent that extracts flavour from the eschalots and horseradish.
The step that matters
Pour off the clear liquid. Pouring off only the clear liquid leaves the solids behind, so the second steep gets a clean base and the finished wine stays clear rather than cloudy with sediment.
“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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