This citrus gastrique is perfect to serve with a seafood platter, cooked shrimp, or our seafood stuffed mushrooms.
- ½ cup honey
- ½ cup white wine vinegar
- ½ cup fresh squeezed orange juice
- ¼ cup freshly squeezed lemon juice
- 2 two oranges, peeled and broken into segments
- 115 g softened butter
- Add the honey and vinegar to a saucepan; simmer until it reduces down to a ½ cup.
- Add the orange and lemon juices and reduce down again to a ½ cup.
- Whisk in the softened butter until thoroughly blended.
- Pour into a suitable serving bowl.
- Gently stir in the orange sections.
What is a Gastrique?
Gastrique is caramelized sugar, deglazed with vinegar, used as a flavouring for sauces.
To this a little fond (browned bits or drippings from meats or vegetables, found on the bottom of a sauté or roasting pan via the Maillard reaction) or stock may be added. It is used to flavour sauces such as tomato sauce, savoury fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l’orange.
Nowadays the term is frequently used to refer to any flavoured sauce, e.g. citrus gastrique, mango gastrique.
An agrodolce (sweet and sour) is a similar sauce found in Italian cuisine.