Gastriques

If you recall in an earlier post, we took a quick look at a cold emulsion (hollandaise), a hot emulsion (buerre blanc) and a reduction (brown butter) technique to give us three different sauces highlighting the flavors and richness of butter. But, maybe butter isn't your thing? Or what if you are looking for a flavorful sauce with out any dairy in it? Enter in, the Gastrique. Gastriques are combinations of sugar and acids, reduced down to a desired thickness, to create a delicious and light sauce that is both sweet and sour. Gastriques can be used on everything from proteins and vegetables to desserts, and can feature all types of ingredients, included fresh herbs and even booze if you like to party. The technique used to make a gastrique is pretty simple. Basically, throw everything in a pan and cook on medium high heat until the desired thickness is reached. I like my gastriques thick enough to coat the back of the spoon. The French call that nappe. Classic chefs will create a light caramel first then add ingredients like citrus juice and vinegar, so as to not over reduce those ingredients. I'd recommend doing that. But, if your confiedence level is low, you can just toss your ingredients in all at once and watch it all reduce. If you prefer not to use white sugar, no worries, gastriques are highly adaptable. Try using fruit juices like lemon and orange, which supply the perfect amount of sugar and acid already. Although sugar alternatives that work nicely include honey and maple syrup. For savory applications, like over a piece of fish or pork, I'd recommend adding aromatics and herbs. For sweeter applications, think outside the box, and maybe add a balsamic vinegar to give your taste buds a little pop. Below is a simple lemon gastrique recipe that I've used for desserts (over ice cream and berries) and over proteins like fish and chicken.

• 1/2 cup Granulated sugar

• 2 Tbsp. Water

• 2/3 cup Fresh lemon juice

• 2 sprigs Thyme (leave a few leaves for garnish, if desired)

• 1/2 Lemon zest for garnish, if desired

1. In a small non-stick pot over medium heat, add Â1/2 cup sugar and 2 tbsp water. Stir to combine. Bring to a hard boil and let it cook for 6 - 8 minutes. Swirl the pan every couple of minutes to make sure all of the sugar is being incorporated. Check the color. The sugar should be a light amber color. (You just made caramel!)

2. Add 1/3 cup fresh lemon juice, all at once. Stand back from the pan while doing this, just in case it splashes. It will bubble rapidly when the liquid goes into the caramel. Stir well and let it cook for an additional 3 - 4 minutes to reduce slightly. 3. Add salt and thyme sprigs. Stir again and remove from heat. Set aside to cool slightly.