|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 4g||5%|
|Saturated Fat 2g||12%|
|Total Carbohydrate 12g||4%|
|Dietary Fiber 1g||5%|
|Total Sugars 10g|
|Vitamin C 35mg||173%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
French gastrique is, essentially, a sweet-and-sour sauce. The primary flavor (and some of the sweetness) typically comes from fruit and the sour, from the vinegar. Easily made with butter, shallot, fruit, sugar, wine or cognac, and vinegar, it's a great sauce to keep on hand.
The beauty of a gastrique is its versatility. With this one simple recipe, you can create endless flavors and experiment with different fruit and meat pairings to see which you enjoy most. You will find that this sauce is an amazing addition to roasted or sautéed pork and poultry dishes.
Gather the ingredients.
Melt the butter in a small saucepan over medium-low heat.
Add shallots and cook until they are translucent (about 5 minutes).
Add the fruit, sugar, wine or cognac, and vinegar to the pan. Bring the mixture to a very light boil over medium-high heat, then reduce the heat to low.
Simmer until the fruit is very tender, around 10 to 20 minutes, and remove from heat.
If using berries, strain the mixture through a fine-mesh sieve to remove any seeds.
Otherwise, purée the mixture in a blender.
Taste and adjust the seasoning and tartness as needed.
Serve with your choice of meat and enjoy!
Use Caution When Blending Hot Ingredients
Steam expands quickly in a blender, and can cause ingredients to splatter everywhere or cause burns. To prevent this, fill the blender only one-third of the way up, vent the top, and cover with a folded kitchen towel while blending.
- Gastriques are easy to make and can be kept in the refrigerator for up to two weeks.
- These sauces also freeze beautifully, so feel free to make a few different flavors as various fruits come into season.
- While gastriques are most often used with meats, they are also wonderful with fish or vegetables.
- The wine, cognac, and vinegar also can be switched out with flavored brandies, cooking wines, vermouth, apple cider vinegar, or your favorite version of any of these ingredients.
- Almost any fruit will make a great gastrique. Apple, blood orange, peach, mango, and berries are popularly used in France. If you like, combine two fruits like apple and cranberry or skip the fruit altogether and make a simple brandy gastrique.