Tamarind Gastrique

Name: Tamarind Gastrique
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: about 1½ cups (350 ml)
Cuisine: Latin
Ingredients: 3/4 cup (180 ml) Water; 1/2 cup (100 g) Sugar; 1/4 cup paste (70 g) Tamarind

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

FINISHING SAUCE · DOUBLES & FRIED SNACKS

In the published recipe, this is the finishing sauce for doubles.

Kwame Onwuachi's tamarind gastrique for doubles.

On the jar

TAMARIND SAU

Method: stove
Yield: about 1½ cups
Ingredients: 3

Stove sauce. Cook from the recipe

Ratio

Water 180 ml

Ingredients

Water3/4 cup (180 ml)
Sugar1/2 cup (100 g)
Tamarind1/4 cup paste (70 g)

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

Tamarind 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

Afro-Caribbean chef of Tatiana by Kwame Onwuachi at Lincoln Center; James Beard Rising Star and Food & Wine Best New Chef. Bronx and Nigerian family references appear across the menu.

Originally published as Tamarind Sauce (Doubles).

Adapted from a Kwame Onwuachi recipe (Kwame Onwuachi / Food & Wine).

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?

This page lists the published recipe in household units (with metric in parentheses). On a jar, the printed lines, counts, and QR guide carry the jar-batch amounts. Follow the jar or this page, not a mix of both. Amounts in the jar’s ADD row are rounded to the nearest common spoon measure (T = tablespoon, t = teaspoon) so they can be read off the glass.

Where did this recipe come from?

Adapted from Kwame Onwuachi / Food & Wine (published as “Tamarind Sauce (Doubles)”). Full citation lives in Provenance.

Companion jar