gastrique
Sign in to savethumb|250px|Scallop with a [[tangerine gastrique]] Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces.
In the Vinony graph
Within Vinony's link graph, gastrique is referenced by 175 other articles, and connects out to Auguste Escoffier, sweet and sour and International Standard Book Number.
It is catalogued under the topic Sauces.
Its subject is documented across 6 Wikipedia language editions.
~2 min read
Encyclopedic overview
3 sectionsContents
- History
- References
- External links
thumb|250px|Scallop with a [[tangerine gastrique]] Gastrique is caramelized sugar, deglazed with vinegar or other sour liquids, used as a sweet and sour flavoring for sauces.
The gastrique is generally added to a fond, reduced stock or brown sauce. It is also used to flavor sauces such as tomato sauce, savory fruit sauces, and others, such as the orange sauce for duck à l'orange.
Excerpted from Wikipedia’s “gastrique” article, available under the CC BY-SA 4.0 licence.