Gastrique

Gastrique (French gastrique) is a classic technique of French cuisine for creating a bright sweet-sour base for sauces. It is a concentrated, balanced essence that combines the sweetness of caramel with the acidity of vinegar.

Gastrique is made simply: sugar is melted and caramelised to an amber colour, and then vinegar (most often wine vinegar) is carefully poured in, instantly “quenching” the caramel, dissolving it, and forming a syrup. The resulting base is often supplemented with fruit juices, wine, or broth. Gastrique is the secret of many refined sauces, especially those served with duck, pork, or game (such as the famous “duck à l'orange”): it adds depth, shine, and that refined sweet-sour note which perfectly sets off fatty meat. It is an elegant tool in the hands of an experienced cook.