PANTRYFLEX

stove · gastrique

★★★ KITCHENPrep 10 minCook 15 min

Miami Citrus Gastrique

Independent adaptation of a publicly published Daniel Humm recipe. Not affiliated with, sponsored by, or endorsed by Daniel Humm.

Daniel Humm's Miami Citrus Gastrique, from the published recipe.

Ratio

Ratio by volume: Red Wine Vinegar 240 ml, Lemon 66 ml, Lime 60 ml, Orange 135 ml
Red Wine Vinegar 240 mlLemon 66 mlLime 60 mlOrange 135 ml

Ingredients

  • Sugar — 1 cup (200 g)
  • Star Anise — 1
  • Red Wine Vinegar — 1 cup (240 ml)
  • Lemon — 3 zested and juiced
  • Lime — 3 zested and juiced
  • Orange — 3 zested and juiced

Method

  1. This sauce is cooked on the stove — the jar is for storing it, not making it.
  2. Cook ingredients gently according to the published technique, adapted here as pantry quantities only.
  3. Finish off heat; adjust seasoning.

Companion jar

Miami Citrus Gastrique 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

Swiss-born chef of Eleven Madison Park in New York, a Michelin three-star restaurant; James Beard Outstanding Chef. Known for refined contemporary American tasting menus and precise emulsions.

Originally published as Citrus Gastrique.

Adapted from a Daniel Humm recipe (Gear Patrol / EMP).

More from this kitchen

FAQ

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 Gear Patrol / EMP (published as “Citrus Gastrique”). Full citation lives in Provenance.

Companion jar