Originally, a gastrique was used for wild game as a sauce to add flavor and a bit of tart and sweetness, like cranberry sauce is used for turkey. Choose the preserves of choice, pair it with your favorite Flying Olive Balsamic, and add or omit the shallot. Great for meat, fish, (and without the shallot), ice cream, cake, or fruit. BHL
Yield: About ¾ cup
1 small shallot, sliced
1 tsp Flying Olive Single Varietal Extra Virgin Olive Oil of choice (or Blood Orange, Persian Lime, or Eureka Lemon, your choice, depending on what meat or fish I'm using)
1/2 cup black currant or blackberry preserves (or preserves of choice)
1/2 cup Flying Olive Black Currant Balsamic Vinegar (you can use any Flying Olive Balsamic and match or pair it with preserves for a variety of flavors).
1/2 cup water
Freshly ground black pepper to taste
On medium heat, brown the shallot in the Flying Olive Extra Virgin Olive Oil of choice. When slightly cooked, add a little salt. Add freshly ground black pepper. Add the water, Flying Olive Black Currant Balsamic Vinegar, and fruit preserves.
Reduce the sauce or gastrique on a medium-low heat until it reduces to about 1/3 of the original volume. It should start to get thick.
When the sauce has been reduced and is ready to serve, you can strain it, pressing down on the fruit to release its juice, or leave it chunky with the fruit and shallot pieces. It is up to you.
Serve the gastrique on the meat or on the side, again, your choice.
Submitted by Barb L.