The Nibble: Gastrique Recipe

Strip steak with a black cherry and port gastrique. Photo by David Freund | IST.

Gastrique Reduction Sauce

Use this basic gastrique recipe to create a special sauce, using seasonings that go with the fruit and the protein. For example:

An apple gastrique made with apple cider vinegar and Calvados (apple brandy) is a winner with fatty foods such as duck and foie gras. Season with 1/2 teaspoon cinnamon, 1/2 teaspoon allspice and a pinch of cayenne pepper.
A cherry gastrique seasoned with cinnamon and balsamic vinegar should be paired with lamb or duck.
Strawberry and balsamic gastrique takes a classic pairing into a sauce for pork or poultry (try chicken breasts stuffed with goat cheese).
A dried cranberry or dried cherry gastrique produces a more intense flavor than fresh fruit, and goes well with venison (use red wine vinegar and port).
An orange gastrique is delicious with white-flesh fish and poultry.
Try a peach and ginger gastrique with pork or poultry.
A mango gastrique is excellent with pork, poultry or seafood. Spice it up with some fresh chiles.

Use your favorite spices—if you like cardamom in your recipes, add it to your gastrique.

Ingredients

2 cups fruit (berries or larger fruit peeled and cut into 1/2-inch pieces)
You can substitute a quality fruit juice (no sugar added) for the fruit, or squeeze
the fresh fruit into juice.
2 tablespoons unsalted butter
1 shallot, minced
2 or 3 tablespoons sugar (depending on the sweetness of the fruit—use less if you can)
3 tablespoons wine, cider, brandy or port
Match to the fruit and the protein—save the brandy and port for heavier fruits,
pork, red meat and duck.
3 tablespoons champagne vinegar, wine vinegar or balsamic vinegar
Match vinegar to the fruit—delicate fruits should be paired with a white wine
vinegar. See the types of vinegar.
1/2 teaspoon of optional spice
For example, star anise with orange, allspice with peaches, mango with jalapeño, etc.
Pinch of salt

Ingredients

Combine ingredients in a small sauce pan; bring to a boil over medium-high heat.
Reduce heat to low and simmer until fruit is tender (10 - 20 minutes, depending on fruit).
Pour mixture into a food processor or blender and purée. If a berry gastrique, first strain to remove seeds.
Taste; you can adjust the flavor by adding a bit more sugar or vinegar.