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.
Add <quantity>40<unit>ml</unit></quantity> of water to a small saucepan
Add <quantity>160<unit>g</unit></quantity> of sugar
Place over medium heat until the syrup turns into an amber caramel
Turn off the heat and add <quantity>250<unit>ml</unit></quantity> of sherry vinegar. Return the saucepan to a low heat and gently stir until the caramel dissolves into the vinegar
Add <quantity>1<unit>pinch</unit></quantity> of salt and stir
Turn off the heat and allow it to cool before refrigerating. The sherry vinegar gastrique is ready
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