Shalot Vinegar
Ingredients
Directions
Peel and bruise the shallots.
Place the shallots in a jar and cover with vinegar.
Seal the jar and let it sit for one month.
After a month, strain the liquid 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
- Shallots (in the method)
- Supply the onion-like aromatic flavor that slowly steeps into the vinegar.
- Vinegar
- Acts as the acidic liquid that extracts and carries the shallot flavor.
The step that matters
Let it sit for one month. Shallot flavor moves into the vinegar slowly over time. Straining early leaves a weak, thin-tasting infusion because the aromatic compounds have not had enough time to dissolve into the liquid.
“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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