Sheryl Crow’s Sherry Vinegar Gastrique is a versatile and flavorful condiment that adds a tangy, herb-infused sweetness to your dishes. This simple yet sophisticated sauce is made by simmering sherry wine vinegar with sugar, salt, and fresh herbs like thyme, rosemary, and sage. It’s reduced to a syrupy consistency, resulting in a rich, balanced flavor that’s perfect for drizzling over roasted vegetables, grilled meats, or even as a tangy dressing for salads. With just a few ingredients and easy steps, you can create a flavorful gastrique that elevates any meal.
Why Everyone Will Love This Recipe
What makes Sheryl Crow’s Sherry Vinegar Gastrique stand out is the balance between sweet, tangy, and herbal flavors. The sherry wine vinegar gives the gastrique a unique depth of flavor, while the sugar and herbs add complexity and richness. It’s a great addition to any dish that needs a bit of bright acidity and sweetness. Whether you’re using it to enhance the flavor of meats or adding a dash to roasted veggies, this gastrique is a must-have in your recipe repertoire. Plus, it’s incredibly easy to make and can be stored for up to 10 days, so you can have it on hand whenever you need it.
What Is Sheryl Crow’s Sherry Vinegar Gastrique?
A gastrique is a French sauce made by reducing vinegar and sugar together to create a syrupy consistency. Sheryl Crow’s version uses sherry wine vinegar as the base, infusing it with herbs like thyme, sage, and rosemary to create a complex, sweet-and-sour flavor. It’s simmered until thickened and strained to remove the herbs, resulting in a smooth, glossy sauce that can be used to enhance the flavor of both savory and sweet dishes.
Cooking Tips
- Simmer gently: To avoid burning the sugar, make sure you simmer the vinegar and sugar mixture on medium-high heat and stir occasionally until it reduces by half. Once reduced, the vinegar will be thicker and more concentrated, making it perfect for a gastrique.
- Herb substitutions: Feel free to experiment with other herbs if you prefer. Thyme and rosemary are traditional, but basil, tarragon, or even a bit of lavender could work well in this gastrique for different flavor profiles.
- Strain well: Be sure to strain the gastrique through a fine mesh sieve to remove any herbs or peppercorns before using. This ensures the sauce is smooth and ready for drizzling.
Frequently Asked Questions
Can I use a different type of vinegar?
While Sherry vinegar gives the gastrique a unique depth, you can substitute it with red wine vinegar, balsamic vinegar, or apple cider vinegar if needed. Keep in mind that each type of vinegar will impart a slightly different flavor to the gastrique.
How long can I store the gastrique?
You can store Sheryl Crow’s Sherry Vinegar Gastrique at room temperature in an airtight container for up to 10 days. Be sure to keep it in a cool, dry place, and give it a quick stir before using it again.
How do I use gastrique?
Gastrique is incredibly versatile! You can drizzle it over roasted vegetables, meats like chicken or pork, or even mix it into a salad dressing. It’s also great as a dipping sauce or on top of grilled fish. Get creative and add it to your favorite dishes for an instant flavor boost.
Can I make this ahead of time?
Absolutely! In fact, the gastrique only gets better as the flavors meld together. Make it ahead and store it, then use it as needed throughout the week.
Can I adjust the sweetness of the gastrique?
Yes, you can adjust the sweetness by adding more or less sugar to the recipe, depending on your taste. If you prefer a less sweet version, reduce the sugar by half and taste to see if it meets your preference.
How to Store
Store leftover gastrique in an airtight container at room temperature for up to 10 days. Be sure to keep it away from direct sunlight and heat sources.
How to Freeze
While this gastrique is best enjoyed fresh, you can freeze it for longer storage. Pour the cooled gastrique into an airtight container or freezer bag, and store it in the freezer for up to 3 months. Thaw in the refrigerator overnight before using.
Ingredients
- 1 ¼ cups sherry wine vinegar
- ⅓ cup sugar
- ¼ teaspoon kosher salt
- 2-3 sprigs fresh thyme
- 2-3 fresh sage leaves
- 1 bay leaf
- ½ sprig fresh rosemary
- ½ teaspoon black peppercorns
Step-by-Step Instructions
- Combine the ingredients: In a small saucepan, combine the sherry wine vinegar, sugar, and salt. Bring to a boil over medium-high heat, stirring occasionally as the mixture heats up.
- Simmer and reduce: Let the mixture boil for 10-12 minutes, or until it reduces by half. You’ll know it’s ready when it has thickened slightly and coats the back of a spoon.
- Add herbs and spices: Reduce the heat to low and stir in the thyme, sage, bay leaf, rosemary, and black peppercorns. Let the mixture simmer for 3-4 minutes to infuse the flavors.
- Cool and strain: Remove the saucepan from the heat and let the gastrique cool for 10 minutes. Strain the mixture through a fine mesh sieve into a glass bowl to remove the herbs and spices.
- Let it cool: Allow the gastrique to cool to room temperature. It should have the consistency of light syrup and be thick enough to coat the back of a spoon.
- Serve immediately or store: Use the gastrique right away or store it in an airtight container at room temperature for up to 10 days. Drizzle over your favorite dishes, or store it in your fridge for future use.
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