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.
New recipe on Cookniche.com Herb Salmon, Pomegranate Gastrique and Wasabi Pea Purée by @gayleq Would you like to share your recipes with us? Join - for free - our Cookniche Culinary Community and create your culinary page with recipes, photos and blogs Cookniche.com/Register