Gastrique Cuisine

How to Make a Gastrique | Serious Eats. In plain terms, a gastrique is a sweet-and-sour sauce at its simplest. You caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup.

Gastrique – Wikipedia. The name gastrique appears to have come in with Nouvelle cuisine by the 1980s, defined as an "indispensable preparation used in making sauces to accompany hot creations including fruits, such as duck à l'orange".

10 Best Gastrique Recipes – Yummly. WTFork is Gastrique and Grapefruit Saffron Gastrique The Forking Truth kosher salt, red grapefruit, sugar, saffron, white vinegar, butter Chili Gastrique Martha Stewart

Gastrique : définition – Recette de cuisine. Que signifie le terme de cuisine "gastrique" ? La réponse. Caramel blond, fait de sucre et de vinaigre, à partir duquel on réalise des sauces aigres-douces.

Gastrique – David Lebovitz. The base of gastrique is sugar or honey with vinegar, but you can find versions with a handful of berries, or a spoonful or two of fruit puree, added at the end of cooking. I kept it simple because it was so good just as is.