Harvest Eating Podcast-plant Based Vegan Recipes

Link To This Episode Today I’m going to discuss gastrique, an old-school sauce that you hardly see anymore but one that has a ton of potential uses, from sauces to vinaigrettes even for some desserts! Back in Dijon France I once cooked for a group of 17 people some of who were restaurant critics and food photographers. I made a tarragon gastrique to serve over a melon salad as a second course…this blew away the guests who were not expecting this at all, especially at this point during this 7-course meal. The only potential problem with this sauce is that it uses quite a bit of sugar or similar sweet ingredients in its composition. However, you need so little to make such a huge impact I feel it’s a valid thing to consider making. I think it’s the perfect accompaniment to duck, pork, chicken even some beef dishes. To make it you need to consider the components: Sugar or similar; honey, maple syrup, coconut sugar, palm sugar, etc. The vinegar; sherry, apple cider, red wine, champagne, balsamic, etc. The