Make Your Own French Gastrique Recipes

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MAKE YOUR OWN FRENCH GASTRIQUE



Make Your Own French Gastrique image

This recipe for gastrique makes a sweet-and-sour sauce that is popular in French cooking for pork or poultry. Learn the basics and how to add variety.

Provided by Kevin D. Weeks.

Categories     Sauce

Time 30m

Yield 6

Number Of Ingredients 6

2 tablespoons butter (unsalted)
1 shallot (peeled and minced)
2 cups fruit (whole berries or larger fruit peeled and cut into 1/2-inch pieces)
2 to 3 tablespoons sugar
3 tablespoons wine (or cognac)
3 tablespoons vinegar

Steps:

  • Serve with your choice of meat and enjoy!

Nutrition Facts : Calories 96 kcal, Carbohydrate 12 g, Cholesterol 10 mg, Fiber 1 g, Protein 1 g, SaturatedFat 2 g, Sodium 2 mg, Sugar 10 g, Fat 4 g, ServingSize 1 1/2 cups (6 servings), UnsaturatedFat 0 g

GASTRIQUE RECIPE - (3.8/5)



Gastrique Recipe - (3.8/5) image

Provided by á-114543

Number Of Ingredients 4

1/2 c sugar
2 tbsp water
1/2 c vinegar
berries and other flavors

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



Sheryl Crow's Sherry Vinegar Gastrique image

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

1 cup sherry wine vinegar
1/3 cup sugar
1/4 teaspoon kosher salt
2 -3 sprigs fresh thyme
2 -3 fresh sage leaves
1 bay leaf
1/2 sprig fresh rosemary
1/2 teaspoon black peppercorns

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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