Sherry Vinegar Gastrique
This viscous, liquid gold strikes a balance between sweetness and acidity. It can be added to just about anything you want, from meat sauces to roasted vegetables, to create a greater depth of flavor.
A gastrique is a thick, sweet and tart sauce made of caramelized sugar that is deglazed with a sour liquid, such as vinegar. A similar recipe was first seen in Escoffier in 1903, but the gastrique name did not appear until the 1980s.
Add 40 ml of water to a small saucepan
Add 160 g of sugar
Place over medium heat until the syrup turns into an amber caramel
Turn off the heat and add 250 ml of sherry vinegar. Return the saucepan to a low heat and gently stir until the caramel dissolves into the vinegar
Add 1 pinch of salt and stir
Turn off the heat and allow it to cool before refrigerating. The sherry vinegar gastrique is ready
Yield 400 ml
Sherry Vinegar250 ml
White Sugar160 g