A gastrique is prepared with approximately one part sugar to two parts wine vinegar by volume. Usually about
Most classic recipes for gastrique suggest caramelizing the sugar by moistening it with the wine vinegar. Because of the high heat required to caramelize sugar, little if any vinegar remains in the gastrique when this method is used.
To use the gastrique in a sauce, pour small amounts into the sauce, not the other way around. Be careful to taste as you go; gastrique is powerful, and a few drops too many can spoil a sauce.
In classic French cooking, gastrique is used only in sweet-and-sour sauces or sauces containing fruit. When used discreetly, gastrique can enhance the flavor of other brown sauces as well (see “Using Gastrique”).
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.