What is gastrique?

Gastrique is a culinary name for the sauce base using sugar and vinegar reduction. Caramelized above low heat, vinegar and sugar, combined with light stock, provide a base for citrus, fruit and other colored sauces. Once the caramelization is completed, the reduction resembles sticky syrup. The stocks are used to thin the syrup for better mixing with other ingredients to create a finished sauce. Other cuisine, including French and American, also uses gastrique in recipes. For example, the á l'O. Orange duck uses a base for a characteristic orange sauce from which the food has its name. Tomato sauce with a reduction of vinegar and sugar for its base is common for baked chicken in Europe and America. For example, vinegar red wine and vinegar Vincotto have strong raspberry or grape taste suitable for chicken, pork and sea sauces. Acetic cider produces gastrique with sharper taste, suitable for more spicy fooda. Likewise, other vinegar will produce different undertones that are worth considering.

In addition to the differences in acetic taste, other variations, such as the selection of the supply used for a thin mixture or spices added during cooking, also affect the finished sauce. For example, fresh fruit or fruit juices is complemented by the taste of a vinegar of red wine or vinegar Vincotto. Sauces made of this reduction are often used in red meat food. On the other hand, a reduction made of vinegar, chil and ground peppers offer a spicy taste for white meat and poultry.

as a sauce or syrup, gastrique provides almost unlimited options for sweet and kit sauces and even alcohol beverages. Any recipe for food or drink requiring a sweet and set for which vinegar and sugar reduction may be suitable for gastrique . Bloody Marys, Margaritas, Martinis and some DaiQuiris are just a few examples of drinks that get exotic twists when the syrup base is used instead of an acid mixture. When mixed with fresh fruit or preservation, gastrique creates a unique, tasty decline for breads, cheeses and other appetizers. Other uses include duck sauce, sweet and source sauce for oriental dishes, drizzle on steaks or pork chops or bandages for salads.