stove · gastrique
HATTED KITCHENPrep 10 minCook 15 minCopperpier River Trout Glaze
Independent adaptation of a publicly published Brent Savage recipe. Not affiliated with, sponsored by, or endorsed by Brent Savage.
From a hatted kitchen.
Ratio
Ingredients
- Cider Vinegar — 50 g apple cider vinegar
- White Soy — 175 g white soy
- Glucose — 150 g glucose
- Maltose — 75 g maltose
Method
- This sauce is cooked on the stove — the jar is for storing it, not making it.
- Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
- Finish off heat; adjust seasoning.
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Companion jar
Copperpier River Trout Glaze wants a whisk and a stove — make it from this page.
The jar carries pour-and-shake sauces. These are its closest cousins from kitchens like this one:
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Provenance
Brent Savage — published sauce recipes in the PantryFlex catalog. Good Food Guide 2 hats (Bentley Restaurant + Bar).
Originally published as River Trout Glaze.
More from this kitchenFAQ
Can this go in a shake jar?
No — this one needs a blender or stove, so make it from this page. Jars only carry pour-and-shake sauces — its companion jar is below.
What do the quantities mean?
Amounts follow the published recipe in household units (with metric in parentheses). On a jar, every sauce scales to the same fill height.
Where did this recipe come from?
Adapted from Brent Savage / Wine Selectors magazine (river trout with cucumber purslane) (published as “River Trout Glaze”). Full citation lives in Provenance.