Eschalot, or Garlic Vinegar

15 to 21 days.

Ingredients

  • Eschalots, 4 to 6 oz.
  • or, garlic, 2 to 4 oz.
  • vinegar, 1 quart

Method

On from four to six ounces of eschalots or on two of garlic peeled and bruised, pour a quart of the best vinegar; stop the jar or bottle close, and in a fortnight or three weeks the vinegar may be strained off for use: a few drops will give a sufficient flavour to a sauce, or to a tureen of gravy.

Obs.β€”These roots may be used in smaller or in larger proportion, as a slighter or a stronger flavour of them is desired, and may remain longer in the vinegar without any detriment to it

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