Best 2 How To Make A Gastrique Recipes
**Gastrique: A Versatile Sauce for Savory and Sweet Dishes**
Gastrique is a French culinary sauce made from a reduction of vinegar, sugar, and shallots. It is typically used as a glaze for meats, fish, and vegetables, or as an ingredient in sauces and dressings. Gastrique adds a sweet and tangy flavor to dishes, and its glossy appearance makes it an attractive addition to any plate. There are many different ways to make a gastrique, and the variations in ingredients and cooking methods can create a wide range of flavors. This article provides three recipes for gastrique, each with its own unique taste and application:
* **Classic Gastrique:** This is the most basic gastrique recipe, made with equal parts vinegar, sugar, and shallots. It has a sweet and tangy flavor that is perfect for glazing meats, fish, and vegetables.
* **Red Wine Gastrique:** This gastrique is made with red wine instead of vinegar, giving it a rich and fruity flavor. It is perfect for glazing roasted meats or using as a marinade.
* **Balsamic Gastrique:** This gastrique is made with balsamic vinegar, which gives it a sweet and slightly smoky flavor. It is perfect for drizzling over grilled vegetables or using as a dipping sauce.
No matter which recipe you choose, gastrique is a versatile sauce that can add a delicious and elegant touch to your dishes.
GASTRIQUE RECIPE - (3.8/5)
Provided by รก-114543
Number Of Ingredients 4
Steps:
- Heat sugar and water mixture over medium high heat until sugar is dissolved and bubbly. Swirl gently as it begins to caramelize (lighter color lighter in flavor darker color deeper in flavor). Add in vinegar quickly and all at once. Continue to cook until sugar re-dissolves, and is a liquid state. Add flavoring; if adding a liquid reduce further.
SHERYL CROW'S SHERRY VINEGAR GASTRIQUE
Most commonly used to glaze meat and poultry. Drizzle this over fresh strawberries or creamy goat cheese to tweak their flavors. It's also a great glaze for sweet potatoes. Gotten from Rachael Ray's show, where Sheryl Crow was a guest.
Provided by Sharon123
Categories Sauces
Time 30m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.
- Reduce the heat to low so the vinegar simmers. Stir in the thyme, sage, bay leaf, rosemary, and peppercorns and let the gastrique simmer for 3-4 minutes. Remove from the heat and set aside to cool for 10 minutes.
- Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon . Use right away or cover and store at room temperature for up to 10 days. Enjoy!
Tips:
- Use a heavy-bottomed saucepan to prevent scorching.
- Stir the mixture constantly to prevent sticking and to ensure even cooking.
- Use a candy thermometer to accurately measure the temperature of the mixture.
- Remove the saucepan from the heat immediately when the mixture reaches the desired temperature.
- Strain the mixture through a fine-mesh sieve to remove any solids.
- Store the gastrique in a clean glass jar or container in the refrigerator for up to 2 weeks.
- Use gastrique to add a sweet and tangy flavor to sauces, marinades, glazes, and desserts.
Conclusion:
Gastrique is a versatile ingredient that can be used to add a complex and delicious flavor to a variety of dishes. It is a simple sauce to make, and it can be stored in the refrigerator for up to 2 weeks. With its sweet and tangy flavor, gastrique is a great way to enhance the flavor of your favorite foods.
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