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Thursday, October 4, 2007

SFoodie: Black Currant and Balsamic Gastrique

Posted By on Thu, Oct 4, 2007 at 12:20 PM

Simple Complexity

By Chef John from Food Wishes Video Recipes

This video recipe produced for 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.

The complex layers of flavors that can be achieved by mixing and matching different fruits and vinegars is what makes this such a fun sauce to make and serve. You could use the exact same technique you’ll see in the video and make a new version every time you serve this for the rest of your life. By the way, if you have any smoked duck breast laying around, the combination of Black Currant preserves and aged Balsamic vinegar I used was perfect. Enjoy!

CLICK HERE to watch the Video, as well as get this recipe's ingredients and amounts.

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Chef John


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