Recipe for gastrique
Gastrique – Magic for Your Sauce:
Of course, you shouldn’t miss out on a recipe, but first, let me explain a bit about what it is:
Gastrique is essentially a flavor enhancer that can be used to add sweetness and acidity.
It can be used for sauces and stews, for example, where it can be added during seasoning to give the dish real depth.
It can also be used for glazing meats and vegetables or as a delicious dressing.
Can you imagine using gastrique at home?
Equipment
- Pot With a thick bottom
- Deciliter Measure
Ingredients
- 200 gram Cane Sugar
- 400 gram Apple Cider Vinegar
Instructions
- Cane sugar is added to a thick-bottomed pot and melted into caramel over medium-high heat (be careful not to burn it)
- When the cane sugar has turned into caramel and is nice and brown, add the vinegar and reduce to medium heat
- When it has boiled down to about 2.5 dl in total (takes about 10 min), it is done.
- It should have the same consistency as honey when it cools. If it has become too thick, you can reboil it with a little water, or boil it down again if it is not thick enough.
Notes
Tip: You can optionally add 1 star anise or a couple of bay leaves for extra flavor when it is done.