Gastrique: Difference between revisions
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'''Gastrique''' is caramelized sugar, [[Deglazing (cooking)|deglazed]] with vinegar, used as a flavoring for sauces.<ref>Sarah Labensky, Alan Hause (1999) ''On Cooking'' 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5</ref> |
'''Gastrique''' is caramelized sugar, [[Deglazing (cooking)|deglazed]] with vinegar, used as a flavoring for sauces.<ref>Sarah Labensky, Alan Hause (1999) ''On Cooking'' 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5</ref> |
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To this a little ''fond'' (stock |
To this a little ''fond'' (stock) may be added. It is used to flavor sauces such as tomato sauce, savory fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l'orange. |
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Nowadays, the term is frequently used to refer to any thus-flavored sauce itself, e.g. ''citrus gastrique'', ''mango gastrique''.<ref>[http://www.bravotv.com/foodies/recipes Top Chef]</ref> |
Nowadays, the term is frequently used to refer to any thus-flavored sauce itself, e.g. ''citrus gastrique'', ''mango gastrique''.<ref>[http://www.bravotv.com/foodies/recipes Top Chef]</ref> |
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Revision as of 21:15, 22 February 2014
Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces.[1]
To this a little fond (stock) may be added. It is used to flavor sauces such as tomato sauce, savory fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l'orange.
Nowadays, the term is frequently used to refer to any thus-flavored sauce itself, e.g. citrus gastrique, mango gastrique.[2]
An agrodolce (sweet and sour) is a similar sauce found in Italian cuisine.
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