Sherry Vinegar Gastrique
15m
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 Vinegar
250 ml
White Sugar
160 g
Salt
1 pinch
Water
40 ml