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from Serious Eats

How to Make a Gastrique

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.

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from Food52

Fried Brussels Sprouts with Apple Gastrique

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from David Lebovitz

Gastrique

Finurlige Tips,Syrups Gastriques,Gastriques Gravies,Gastrique Recipe,Saucy Girl,Seasonings Dips,Seasoning Blends,Finishing,Food Sauces

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from Food52

Fried Brussels Sprouts with Apple Gastrique

Fried Brussels Sprouts with Apple Gastrique Recipe on Food52, a recipe on Food52

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Homemade Cherry Gastrique...pour over desserts, drizzle over brie cheese, as a dip for crusty french bread, to iced teas...

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from SAVEUR

Fig Syrup

Made this to go with roast duck for Christmas dinner. Stephen Kalt's Fig Syrup Recipe - Saveur.com

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