I’ve gone through half the bottle now, not carmelized, but reduced and “mounted” with butter, and served with salmon, pork, and chicken. I’m so happy to be using it.
For this season.
A Gastrique Primer, or How to Improve Your Next Tomato Sauce
This Oven Roasted shrub gastrique is mentioned in the book “Bitters and Shrub Syrup Cocktails: Restorative Vintage Cocktails, Mocktails”.
And David Liebovitz about B Flay’s gastrique . Not a recipe I could use, but makes gastrique sound good, and includes some good links.
