Don’t be intimidated by the name. Gastrique is a traditional French sauce, similar to a hot and sour sauce. It makes a super simple, versatile addition to pork dishes (think: pork chops, pork tenderloin, and even schnitzel…). It’s also great with chicken.
Ingredients:
- 1/2 c vinegar (red wine, champagne, balsamic etc)
- 1/2 c honey
- 1 1/2 c fresh or frozen fruit (raspberries, blueberries, cherries and mango all work well)
- optional – 1/2 small jalapeno pepper, seeded and finely chopped
Process:
Combine ingredients and simmer uncovered for 20 min, stirring occasionally. It will thicken after it cools. You can use an immersion blender and chinois for a smoother, more refined version. I usually keep it simple and rustic, because it takes less time.
Serve it with a simple grilled pork chop or sliced pork tenderloin seasoned with salt and pepper.
Play around and get creative. Some of my favorite combos include:
- balsamic vinegar/cherries with pork chops
- red wine vinegar/raspberries with pork tenderloin
- white wine vinegar/blueberries/jalapeno with pork tenderloin
- champagne vinegar/mango/jalapeno with chicken paillard
