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Fried Brussels Sprouts with Apple Gastrique

How to Make a Gastrique

Think of gastrique as the simplest version of sweet and sour sauce. Once you learn the technique—caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup—the flavoring varieties are endless. Add fresh fruit or berries, a dash of juice like tomato or orange, alcohol, citrus peel, herbs, spices or chiles.

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Homemade Cherry Gastrique...pour over desserts, drizzle over brie cheese, as a dip for crusty french bread, to iced teas...

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Gastrique

Finurlige Tips,Syrups Gastriques,Gastriques Gravies,Gastrique Recipe,Saucy Girl,Seasonings Dips,Seasoning Blends,Finishing,Food Sauces

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Whipped sea buckthorn with burnt meringue, crispy rice, blueberries and tonka bean gastrique

This deliciously light dessert from Paul Foster features superfoods blueberries and sea buckthorn and an exotic tonka bean gastrique, perfec...

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New recipe on Cookniche.com Herb Salmon, Pomegranate Gastrique and Wasabi Pea Purée by @gayleq Would you like to share your recipes with us? Join - for free - our Cookniche Culinary Community and create your culinary page with recipes, photos and blogs Cookniche.com/Register

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