Let's get a little old-school and look at an oldie but goodies that seems to neglected these days. Here is a word that might draw the deer in the headlights look from many people. The word is gastrique.
A gastrique is nothing more than a fancy French culinary term for a sweet and sour sauce. Basically it's just some sugar or fruit reduced with a vinegar. The procedure is extremely easy, but the results are very tasty. Feel free to play with different fruits and vinegars. Always remember cooking should be fun!
A gastrique plays well with any type of meat or game. In fact the original purpose of a gastrique, was a sauce that would cut through the richness of wild game. Give gastriques a try, I think you will find it an elegant saucing tool for many dishes,
- ½ cup blackberry preserves
- ½ cup balsamic vinegar
- ½ cup water
- 1 small sliced shallot
- 1 teaspoon of oil
- Sea salt to taste
- fresh cracked black pepper to taste
- Sweat the shallots in the oil.
- Cook over medium heat until they get a little brown color on them
- Add a pinch of salt to bring out a little bit of the liquid.
- Add the black pepper and give it a little swirl in the oil.
- Pour in the water and the balsamic vinegar, and add the fruit preserves
- Simmer the sauce over medium-low heat until reduced by about one-third.
- Use a bamboo skewer to measure the level, it makes the task easier.
- Strain the sauce using the back of a wooden spoon to work it in the strainer.
- Adjust the seasoning with a little salt if needed..
- Let the sauce cool a bit.
- Drizzle around whatever you're going to serve it with.