SHERYL CROW'S SHERRY VINEGAR GASTRIQUE
Most commonly used to glaze meat and poultry. Drizzle this over fresh strawberries or creamy goat cheese to tweak their flavors. It's also a great glaze for sweet potatoes. Gotten from Rachael Ray's show, where Sheryl Crow was a guest.
Provided by Sharon123
Categories Sauces
Time 30m
Yield 1/2 cup
Number Of Ingredients 8
Steps:
- In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.
- Reduce the heat to low so the vinegar simmers. Stir in the thyme, sage, bay leaf, rosemary, and peppercorns and let the gastrique simmer for 3-4 minutes. Remove from the heat and set aside to cool for 10 minutes.
- Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon . Use right away or cover and store at room temperature for up to 10 days. Enjoy!
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Usma Mian
[email protected]This gastrique is amazing! I used it on grilled salmon and it was the best thing I've ever tasted.
Travis Pook
[email protected]I'm not a huge fan of gastrique, but I thought I'd give this recipe a try. I'm glad I did! The gastrique was delicious and I couldn't even taste the vinegar.
Heaven Mag
[email protected]This gastrique is so easy to make and it's so delicious. I've used it on everything from chicken to fish to vegetables. It's the perfect way to add a little extra flavor to your meals.
Hdhdh Bzhsh
[email protected]I made this gastrique for a special occasion dinner and it was a huge success. Everyone loved the flavor and it was the perfect complement to the meal.
Zahoor Khan
[email protected]This gastrique is a bit too tart for my taste. I would add a little more sugar next time.
Tulsi Neupane
[email protected]I'm a professional chef and I can say that this gastrique is top-notch. It's the perfect balance of flavors and it's so versatile.
Babyangel Daniel
[email protected]This gastrique is amazing! I used it on roasted vegetables and it was the best thing I've ever tasted.
Mog
[email protected]I've made this gastrique several times and it's always a crowd-pleaser. It's the perfect finishing touch for any dish.
Aqib khattak
[email protected]This gastrique was a bit too thick for my taste. I would add a little more liquid next time.
laila smimih
[email protected]This gastrique was easy to make and turned out great. I used it on grilled shrimp and it was perfect.
Banele Zwane
[email protected]I'm not a big fan of sherry vinegar, but I thought I'd give this recipe a try anyway. I'm glad I did! The gastrique was delicious and I couldn't even taste the sherry vinegar.
Julio Gonzalez
[email protected]This gastrique is so versatile! I've used it on everything from chicken to fish to vegetables. It always adds a delicious flavor.
Md Sharif1992
[email protected]I made this gastrique for a dinner party and it was a big hit. Everyone loved the flavor and it was the perfect complement to the roasted pork loin.
Fai Marcel
[email protected]This gastrique was a bit too sweet for my taste. I would reduce the amount of sugar next time.
Joshua Christian
[email protected]I've never made gastrique before, but this recipe was easy to follow and turned out great. I'm definitely going to be experimenting with different flavors in the future.
Younasgurg
[email protected]Easy to make and so delicious! I used it on grilled chicken and it was amazing.
Abdul Koroma
[email protected]This gastrique is a perfect balance of sweet and tangy. I used it to glaze salmon and it was a hit with my family. Will definitely be making this again!