Eschalot, or Garlic Vinegar

Preparation info
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By Eliza Acton

Published 1845

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


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