Red Wine Gastrique Definition

It s meant to bring out the assertive flavors and saltiness of meat and look good while doing it.

Red wine gastrique definition. You can use any fruit flavored vinegar in place of the cider or sherry vinegar. Gastrique is the culinary name for a sauce base using a reduction of sugar and vinegar. At its heart gastrique is a technique that uses the acidity and flavor of a vinegar combined with caramelized sugar to enhance the flavors of the main ingredient such as fruit berry or herb. To serve slice the sirloin at a 45 degree angle into 8 even slices.

Season to salt with taste. Let it be said that some gastriques might not be the kind of sauce you want to lick straight off the spoon. In plain terms a gastrique is a sweet and sour sauce at its simplest. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex mellow flavor.

Once caramelization is complete the reduction resembles a sticky syrup. Caramelized over low heat the vinegar and sugar combined with a light stock provide a base for citrus fruit and other colorful sauces. Add the vinegar and continue cooking until the mixture has reduced to a syrupy consistency about 15 minutes. I m not sure where the name gastrique comes from but since gastrique is a term that refers to stomach troubles it s possible that the tartness of the syrup was thought to aid in digestion of a rich dish.

As with wine there is a considerable range in quality. Wine vinegar is made from red or white wine and is the most commonly used vinegar in southern and central europe cyprus and israel.