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Gastrique is a solution made from vinegar and sugar mixed together to create a balance of acidity and sweetness, then reduced and carmelized over heat.

It is used as a base for sauces to go with fruit dishes, and sweet and sour dishes.

Some versions use honey and sugar as the sweetener; some use another form of acid, such as orange juice. Some have you start first with vinegar, and then add another acid for more flavour.

The vinegar can be wine vinegar, raspberry vinegar, sherry vinegar, etc.

Cooking Tips
In general, the ratio is 2 part sugar, 1 part vinegar.

You first make a "dry caramel" (caramel à sec) by putting sugar in frying pan, and begin heating the sugar over medium heat. The sugar will start to melt, and then within very little time, the melted sugar will start to brown as it begins to caramelize.

When the sugar is all melted and nicely caramelized (it may even have hardened in a few places, not to worry) you add the vinegar to "deglaze the pan". Reduce the heat, and the sugar will dissolve into the vinegar. Let simmer to thicken a bit.

Also called:

See Also:

Sauces

Other entries for: Technical Terms

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