Often asked: What Is Balsamic Gastrique?

What is a gastrique used for?

Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces.

What does Gastrique mean in food?

Sauce is the true definition of “dress to impress” In a nutshell, a basic gastrique is a reduction of vinegar and sugar that can be infused with just about anything you’d like — from liquor and alliums (garlic, onions, shallots) to any fresh (or not-so-fresh) fruits you have on hand.

What is Gastrique made out of?

Easily made with butter, shallot, fruit, sugar, wine or cognac, and vinegar, it’s a great sauce to keep on hand. The beauty of a gastrique is its versatility. Ingredients.

Nutritional Guidelines (per serving)
12g Carbs
1g Protein


What kind of vinegar do you use for gastrique?

Think of the spicy, sharp flavor of cider vinegar, versus the fruity raspberry flavor of a red wine version, then imagine trying to incorporate one into your dish. The list goes on: Balsamic, sherry, white wine and champagne will each enhance certain other foods and flavors.

How thick should a gastrique be?

Remove from the heat and set aside to cool for 10 minutes. Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon.

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Why is it called a gastrique?

Gastrique is the French word for “ gastric,” pertaining to the stomach, from the Greek word for stomach, “gaster.” While the term first appeared in 1656, the word “gastronomy” wasn’t coined until 1800, when French poet Joseph de Berchoux created it as the title of a poem on good living.

What are the 5 mother of sauces?

The five French mother sauces are béchamel, velouté, espagnole, hollandaise, and tomato. Developed in the 19th century by French chef Auguste Escoffier, mother sauces serve as a starting point for a variety of delicious sauces used to complement countless dishes, including veggies, fish, meat, casseroles, and pastas.

What are 3 standards of a quality of sauce?

The major sauces are basically made of three components:

  • A liquid, the body of the sauce. stocks, milk, fats,
  • A thickening agent: roux, starch, liaison (cream, egg yolks,) vegetable purees, fat and sometimes blood, as used in Europe for wild game sauces,
  • The flavoring and seasoning.

How do you store gastrique?

Storage Hints Simple gastriques will keep in the fridge for up to 6 months. Fruit gastriques, store in fridge for up to 2 weeks, or freeze.

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