Gastrique

Ingredients for Gastrique

Instructions for Gastrique

To prepare the Gastrique recipe, please follow these instructions:

Melt the sugar to Golden caramel in a frying pan. Pour the vinegar on and let karamellen melt. Boil gastriquen through to a viscous syrup. If you use Meyers cherry vinegar or balsamic vinegar or other Vinegars with sweetness and a lower acid content, it is only necessary to use 250 g sugar per 5 cups vinegar. I learned how to fix gastrique in France. A gastrique-or gastrik as one would say in Danish-is a bitter-sweet-tart syrup, mainly French chefs use for, among other things, to adjust their dark sauces with. Gastrique acts as a cross for saucens aromas and makes it possible to make an excellent sauce without fat. It gives the Fund/broth, so to speak, and in the end the sauce structure, because that is how you experience it when the flat taste and possibly. the fat in the sauce suddenly get response. A traditional Danish brown sauce-an aqueous decoction on dead animal bones and a few vegetables razed with flour-missing exactly gastrikkens fill rewarding taste elements to taste good to Christmas meat. You can also use gastrik in a dressing, to glacere vegetables in the wok or to swabs a piece of meat with during frying. A gastrique can be made in five minutes, poured on the jars and store in eons. Also outside the refrigerator.