Making a Classic Gastrique
The secret to a successful gastrique is timing. You are walking the line between a dark, nutty caramel and burnt sugar, so stay anchored to the stove from the moment the sugar touches the heat.
Control the heat to control the color
Use a light-colored pan so you can clearly see the sugar changing from pale gold to deep mahogany. Have your vinegar measured and ready before you begin, as the process moves quickly once the caramel forms.
- small stainless steel saucepan
- heat-resistant silicone spatula
- whisk
What goes in.
- 1/2 cupgranulated sugar
- 1/2 cupred wine vinegar or cider vinegar
- 1/2 cupchicken or veal stock
Stopping the Caramelization
When the sugar smells toasted and looks like dark honey, the vinegar must hit the pan instantly to halt the cooking. Stand back, as the steam will rise rapidly the moment the liquids touch the hot sugar.
The method.
Caramelize the sugar
Pour the sugar into the saucepan over medium heat. Do not stir; let it sit until the edges begin to melt and liquefy.
Watch for the color change
Once the sugar turns a deep amber, swirl the pan gently to ensure an even melt. Move to the next step before it turns black.
Deglaze
Pour the vinegar into the pan. The sugar will harden momentarily, but continue to whisk over low heat until it dissolves back into the liquid.
Reduce
Pour in the stock. Simmer steadily until the liquid coats the back of a spoon and has reduced by about half.
Other turns to take.
Fruit Gastrique
Add half a cup of fresh berries or stone fruit during the reduction phase for a tart, floral profile.
Spiced Gastrique
Steep a star anise pod or a strip of orange zest in the liquid while it reduces, removing it before serving.
When it doesn't go to plan.
If the sugar clumps after adding the vinegar, keep the heat low and whisk patiently; it will eventually melt.
Keep a bowl of ice water nearby if you are prone to splashes, though if you pour slowly, you will avoid most steam burns.
Store in a glass jar at room temperature for up to a week; it will thicken as it sits.
The ones that keep coming up.
How do I know when the sugar is ready?
Look for a deep, rich amber color. If it starts to smoke or smells like an acrid fire, it has gone too far and you must start over.
Can I use balsamic vinegar?
Balsamic is very dense and sugar-heavy. If you use it, reduce the sugar amount by half to avoid an overly syrupy end result.
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