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Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous

Think of gastrique as the simplest version of sweet and sour sauce. Once you learn the technique—caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup—the flavoring varieties are endless. Add fresh fruit or berries, a dash of juice like tomato or orange, alcohol, citrus peel, herbs, spices or chiles.

Crispy Duck with Blackberry Gastrique, Roasted Pearl Onions, and Israeli Cous-Cous

Think of gastrique as the simplest version of sweet and sour sauce. Once you learn the technique—caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup—the flavoring varieties are endless. Add fresh fruit or berries, a dash of juice like tomato or orange, alcohol, citrus peel, herbs, spices or chiles.

Homemade Cherry Gastrique...pour over desserts, drizzle over brie cheese, as a dip for crusty french bread, to iced teas...

Homemade Cherry Gastrique...pour over desserts, drizzle over brie cheese, as a dip for crusty french bread, to iced teas...

Gastrique

Gastrique

A tart-sweet French sauce recipe made with vinegar and honey, a simple way to liven up roast meats, chicken or a cheese plate!

Fried Brussels Sprouts with Apple Gastrique *add shaved fennel & apple.

Fried Brussels Sprouts with Apple Gastrique

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