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  • Recipes Home > Sauce > Gastrique Sauce

Gastrique Sauce

Servings: | Prep Time: | Cook Time:
You'll love our Gastrique sauce recipe. Drizzle it on roasted meats such as chicken, beef, or pork. It's also great on stronger flavored vegetables such as cabbage or Brussels sprouts. It's both tangy and sweet. Of course we make it easy too! Try it tonight!
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Ingredients:

  • 1/4 cup honey
  • 1/2 cup Sherry Vinegar* Capirete 20 year Reserva Sherry or
    Gran Capirete 50 year Reserva Sherry
  • Salt and pepper

Directions:

In a small saucepan, heat honey over medium-low heat for around 5 minutes, or until golden brown. Add the vinegar and continue to cook for about 15 minutes. Do not stir but give the pan a swirl from time to time. The gastrique will reduce and thicken to the consistence of a syrup. Remove from heat and add a pinch of salt and pepper. Serve warm over your favorite meat dishes (works equally well with red meats, poultry, and more exotic choices like duck, venison, or rabbit.), vegetable, and potato dishes. Stores well in the refrigerator.

* ALL The Olive Tap’s vinegars can be used in this recipe in place of our Sherry Vinegar. We encourage you to use this recipe in many variations and enjoy experimenting to find your favorite vinegars to use! Use a white balsamic to make a gastrique for fish and seafood. Try a very sweet balsamic for a gastrique to serve on dessert, ice cream, or french toast, omitting the salt and pepper and incorporating fresh fruit if you like.

Recipe adapted and photo from New York Times recipe by Bobby Flay

 

Featured Products:

Capirete 20 Reserva Sherry Vinegar

Capirete 20 Reserva Sherry Vinegar

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Gran Capirete 50 Reserva Sherry Vinegar

Gran Capirete 50 Reserva Sherry Vinegar

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Recipe Categories

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    • Pork
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  • Soups
  • Vegetables
  • Vinaigrettes
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Extra Virgin Olive Oil

Shop Gourmet Olive Oils

Shop Olive Oils

Recipe Feedback

Let us Know!
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