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SFoodie: Black Currant and Balsamic Gastrique - By - October 4, 2007 - SF Weekly
SF Weekly

SFoodie: Black Currant and Balsamic Gastrique

Simple Complexity

By Chef John from Food Wishes Video Recipes

This video recipe produced for About.com is my take on a classic French sauce, the Gastrique. In its most basic form it’s simply a caramelized sugar and vinegar reduction. The modern Gastrique is usually a vinegar reduction combined with some type of fruit, either fresh, or in jams and preserves. The reason for the “Simple Complexity” in the title is the fact that this sauce is ridiculously easy to make, yet the number of potential combinations is virtually infinite.