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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