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Culinary Arts & Cooking vocabulary · Ingredients, Stocks & Sauces

Gastrique

Meaning in culinary arts & cooking, with examples

nounCommon term

In culinary arts & cooking, gastrique means: A sweet-sour sauce base made by combining caramelized sugar with vinegar.

In Turkish: karamel ve sirke temelli sos tabanı

How it is used

Used to balance rich dishes; fruit or other liquids may extend the base.

Example sentences

  1. The duck sauce began with an orange gastrique.

    The base provides a balance of sweetness and acidity.

  2. A small amount of gastrique sharpened the rich sauce.

    The concentrated base adjusts the sauce's flavour balance.

Common collocations

  • fruit gastrique
  • orange gastrique
  • caramelizeTo heat sugar, or food that contains sugar such as onions, until it turns brown and develops a rich, sweet, slightly bitter flavour.
  • reduceTo boil or simmer a liquid so that some of the water evaporates, making it thicker and its flavour stronger. The result is called a reduction.

More terms: Ingredients, Stocks & Sauces

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