Sheryl Crow’s Sherry Vinegar Gastrique

May 09, 2023May 9, 20230 8

Sheryl Crow's Sherry Vinegar Gastrique Recipe

by The Chefin Sauce

Prep

5 min

Cook

30 min

Ready In

35 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

Sugar

11g

Fat

Sheryl Crow's Sherry Vinegar Gastrique is a delicious sauce that originated in France. The word gastrique means 'vinegar and sugar reduction', which is the primary method of preparing this sauce. It is a versatile sauce that can be used with roasted or grilled meat or vegetables. Sheryl Crow's version has additional herbs which adds a unique flavor to the sauce. Made with sherry vinegar, which is a flavorful vinegar that is used in many French dishes, this sauce is easy to make and has many health benefits.

Instructions

1.	In a medium saucepan, combine the sherry vinegar, sugar, and kosher salt.
2.	Add the thyme, sage leaves, bay leaf, rosemary, and black peppercorns.
3.	Bring to a simmer over medium heat and cook until the mixture has reduced by half.
4.	Strain the mixture through a fine-mesh sieve and discard the herbs and peppercorns.
5.	Return the strained mixture to the saucepan and continue to simmer until it has reduced to a syrupy consistency.
6.	Remove from heat and let cool.
7.	Serve with roasted or grilled meat or vegetables for a delicious tangy flavor.

PROS

Sheryl Crow’s Sherry Vinegar Gastrique is a versatile sauce that can be used with a variety of dishes.

It is easy to make and has a tangy, sweet flavor that adds depth to any meal.

CONS

This sauce contains sugar, which may be a concern for those watching their sugar intake.

It is important to use it sparingly as it is high in acidity which can erode tooth enamel with prolonged use.

HEALTH & BENEFITS

This sauce is a good source of antioxidants due to its vinegar content.
It is also low in calories and fat, making it a healthy alternative to many other sauces.

	1 cup sherry wine vinegar
	1/3 cup sugar
	1/4 teaspoon kosher salt
	2 -3 sprigs fresh thyme
	2 -3 fresh sage leaves
	1 bay leaf
	1/2 sprig fresh rosemary
	1/2 teaspoon black peppercorns