Eschalot, or Garlic Vinegar

Ingredients

• 4–6 oz. eschalots (shallots), peeled and bruised
• 1 quart vinegar

Instructions

1. Peel and bruise the eschalots or garlic.
2. Pour the vinegar over the bruised eschalots or garlic in a jar or bottle.
3. Stop the jar or bottle close and allow to infuse for a fortnight or three weeks.
4. Strain off the vinegar for use.