Category
Gastrique
7 gastrique recipes in the catalog, each tied to a published source and an award-winning kitchen. Below: the ratio pattern that defines the category, a short FAQ, and a seeded jar you can build without retyping ingredients.
Ratio explainer · Miami Citrus Gastrique
Typical liquid stack for this category — oil and acid volumes from a published recipe in the set. Michelin- and James Beard–linked kitchens contribute the majority of citations in this catalog.
Miami Citrus Gastrique
★★★ KITCHENFrom a three-star kitchen & national award winner
stove · gastrique
Saffronbench Cranberry–strawberry Chutney
NATIONAL AWARD WINNERFrom a national-award-winning chef
stove · gastrique
Fennelpass Soy Caramel
★ STARRED KITCHENFrom a starred kitchen & national award winner
stove · gastrique
Sumacgate Sweet Tamarind
NATIONAL AWARD WINNERFrom a national-award-winning chef
stove · gastrique
Clay Pot Caramel Sauce Base
NATIONAL AWARD WINNERFrom an award-winning kitchen
stove · gastrique
Sweet-Sour Tamarind Chutney
★ STARRED KITCHENFrom an award-winning kitchen
stove · gastrique
Tamarind Sauce (Doubles)
NATIONAL AWARD WINNERFrom an award-winning kitchen
stove · gastrique
FAQ
- What is a gastrique?
- In this catalog, gastrique means a sauce with that category tag in the database — 7 recipes with citations. Composition varies by kitchen; the ratio bar on each recipe page shows the measured liquids.
- How long does gastrique keep?
- Most oil-acid dressings keep 3–5 days refrigerated in a sealed jar; egg emulsions are shorter (1–2 days). Always follow the source technique and your local food-safety judgment — we print ratios, not shelf-life claims.
- What cut or form of ingredients should I buy?
- Buy the form named on the recipe (e.g. Dijon vs whole-grain mustard). Jar labels use short pour names; the editorial page lists full pantry names. When in doubt, match the cited source.
Jar answer