Blonde Gastrique with Chef Evan Hennessey of Stages at One Washington – Dover, NH
Gastriques are rather plucky. At their simplest, a combination of caramelized sugar and vinegar, they can be the perfect accompaniment to a large variety of foods: adding the je ne sais quoi to the usually boring chicken or fish, giving an unexpected twist to a duck, surprisingly enhancing some delicate desserts and most recently, sneaking in on some heady cocktails.
Chef Evan Hennessey of Stages at One Washington shares his technique for creating the perfect blonde gastrique. Start with a 2:1 ration of sugar to water. As the sugar and water mix into a syrup, allow the pan to heat up and create a smooth caramel. Now add the vinegar (in equal parts as the sugar) and give it a good swirl. After a couple minutes, add the wine. Hennessey recommends using a chardonnay or any full bodied wine that has some creaminess to it. After adding the wine, let the mixture reduce just a little and viola! You have a gastrique. Robust, sweet, and sour, you can add it to a sauce or use it as a glaze. Keep in mind that usually, a little goes a long way.