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from Food52

Fried Brussels Sprouts with Apple Gastrique

Fried Brussels Sprouts with Apple Gastrique recipe on Food52

from Serious Eats

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.


Scallops with Qunioa and Pomegranate Gastrique

Two-Tone Parsnip & Pumpkin Soup | Princess Misia


Sweet potatoes with maple gastrique

seared duck breast with huckleberry gastrique recipe | use real butter



Meal inspiration: Steak with skinny sweet potato fries