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!
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Muneeb Asif
[email protected]This recipe looks delicious! I can't wait to try it out.
Iftikharkhan Khan
[email protected]I'm not sure if I have all the ingredients for this recipe. I'll have to check my pantry before I can decide if I want to make it.
Natalie Rosas
[email protected]This recipe is a bit too complicated for my liking. I prefer recipes that are quick and easy to follow.
Alex Lewis
[email protected]I'm not a big fan of gastrique. I find it to be a bit too overpowering.
MD Al Mamun Hossain
[email protected]This recipe is a bit too sweet for my taste. I think I'll try reducing the amount of sugar next time.
Limon Md
[email protected]I'm not sure what I did wrong, but my gastrique turned out way too sour. I think I might have added too much vinegar.
Daezihn Moko
[email protected]This recipe is a bit time-consuming, but it's definitely worth the effort. The gastrique is so flavorful and delicious.
RStaR RaptoR
[email protected]I love how this gastrique adds a touch of elegance to my dishes. It's the perfect way to impress my guests.
Savier Genao
[email protected]This gastrique is the perfect finishing touch for my favorite grilled chicken recipe.
Chey Wiley
[email protected]I've been looking for a good gastrique recipe for ages, and this one is definitely a winner. It's so easy to make and it tastes amazing.
M c Daddy boy
[email protected]This recipe is a lifesaver! I always have a bottle of this gastrique on hand to add a touch of flavor to my meals.
DIKSHYA KARKI
[email protected]I'm not a huge fan of vinegar, but this gastrique is surprisingly delicious. It's the perfect way to add a little tang to my favorite dishes.
Tofque Larkana
[email protected]This gastrique is the perfect balance of sweet and sour. I can't wait to try it on my next grilled steak.
TH SHUVO
[email protected]I was a bit skeptical about making my own gastrique, but I'm so glad I tried this recipe. It's so easy and the results are amazing!
Md Massum
[email protected]This recipe is a keeper! I'll definitely be making this gastrique again and again.
Anishma Lama
[email protected]I love how versatile this gastrique is. I've used it on everything from chicken to fish to vegetables, and it always adds a touch of elegance.
suvam Shrestha
[email protected]A little sweet, a little tangy, and oh-so-delicious! This gastrique is the perfect finishing touch for any dish.
Ntamagyezo Marvin
[email protected]I've never made gastrique before, but this recipe made it seem like a breeze. It came out so flavorful and really elevated my dish.
Shina Sb
[email protected]This recipe was so easy to follow and the gastrique turned out perfectly! I used it on grilled salmon and it was a huge hit with my family.