How to Make a Gastrique
Curtis Stone shows you how to make a flavorful gastrique -- an intense sweet-and sour-sauce made from caramelized sugar and vinegar. In just a few simple steps, he gives you the tools to make a restaurant-quality sauce that will elevate mundane dishes into something special.
Step 1: Classic
Gastriques are a classic French sweet and sour sauce. They can be made from a variety of fruits, sugar and vinegar. To make your own gastrique, you'll need the following: -1 cup fresh fruit, pureed, strained -1/2 cup white sugar -1/4 cup champagne vinegar To get started, purée and strain the fruit or berries until smooth.
Step 2: Sprinkle
Heat a medium saucepan over medium-low heat for about 3 minutes. Add sugar.allow sugar to melt undisturbed.
Step 3: Caramelize
If sugar begins to turn too dark too quickly, gently, move the man to ensure sugar caramelizes evenly.
Step 4: Vinegar
Once sugar is melted and has begun to turn golden brown, add vinegar. Add ½ cup pureed fruit, such as raspberries, mango or strawberries. Mix until fully combined.
Step 5: Cool
Continue stirring until the mixture reaches a uniformly smooth, syrupy consistency. Remove from the heat, and allow the mixture to cool. Serve the gastrique with seafood, pork or chicken, or drizzle over a salad.
Items You'll Need
- Pureed, Strained, Fresh Fruit,
- 1 cup Sugar
- 1 cup Champagne Vinegar