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Dans la lune

March 22, 2018

Gastrique sauce

Gastrique sauce

Print this recipe
Persons
half cup of sauce
Gastrique sauce

Ingredients

  • 1/2 tbsp balsamic vinegar
  • 100g sugar
  • 25g red wine vinegar
  • 50g water

Instructions

  • 1. In a small cooking pot, add balsamic vinegar, sugar and wine vinegar. Bring it to boil. When the sauce is nicely caramelized and has thickened, then add water gradually and mix gently.
  • 2. Simmer for another 2 to 3 mins. Remove from the heat. Let it cool to room temperature.
  • Serve with any foods, meat, fish salad, cheese even for sweets!
  • The gastrique sauce can be stored for about two weeks in the refrigerator.
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