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Sauce Gastrique

Gastrique is a French sweet-and-sour sauce made just caramelized sugar and vinegar, used to balance fatty foods like duck, pork, and game. The acid mellows the richness, the sweetness softens sourness, and together they make dishes taste lighter and fresher.
Print Recipe
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes
Course: Sauces
Cuisine: French
Ingredients Method

Ingredients
  

  • 100 g Table sugar Experiment with different sugar options
  • 125 ml White wine vinegar Try different Vinegar Options complementing your dishes
  • Various fruits Optional

Method
 

  1. Gather and measure the ingredients.
    Components-Sauce Gastrique- the sauce lab
  2. Heat 100 g sugar in a saucepan over medium heat (~5 min) until it melts and turns deep red-brown.
    Steps 1-3 sauce gastrique- The sauce lab
  3. (Optional)
    Add the diced fruit slight before the sugar start to caramelize. In that way the natural sugars in the fruit lightly caramelize too, enhancing depth and aroma.
  4. Add 125 ml vinegar. Caramel will crystallize- a crust will form on top of the sauce, which after 4-5 min it will dissolve int he solution.
    Step 4 Adding the vinegar-Sauce Gastrique- The sauce lab