Ingredients for Sheryl Crow's Sherry Vinegar Gastrique
- Sherry Wine Vinegar
- ½ cup granulated sugar
- Kosher Salt
- Fresh Thyme
- Fresh Sage Leaves
- 1 bay leaf
- Fresh Rosemary
- Black Peppercorns
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How to Make Sheryl Crow's Sherry Vinegar Gastrique
- In a small saucepan, combine 1 cup sherry vinegar, ½ cup granulated sugar, and ¼ teaspoon salt. Bring to a boil over medium-high heat, stirring occasionally until sugar dissolves.
- Once boiling, reduce heat to medium-low and simmer for 10-12 minutes, or until the mixture has reduced by half and slightly thickens.
- Reduce heat to low, and stir in 1 teaspoon fresh thyme leaves, 1 teaspoon fresh sage leaves, 1 bay leaf, 1 sprig fresh rosemary, and 5-6 black peppercorns.
- Continue to simmer gently for 3-4 minutes to infuse the herbs and spices.
- Remove from heat and let the gastrique steep for 10 minutes to allow flavors to meld.
- Carefully remove and discard the herbs and bay leaf. Strain the gastrique through a fine-mesh sieve into a heatproof glass bowl.
- Let cool completely to room temperature. The gastrique should reach a light syrup consistency, coating the back of a spoon.
- Use immediately or store, covered, at room temperature for up to 10 days.
Nutrition Information (Approximate per serving)
Sodium
48 g
Sugar
531g
Fat
0g
Carbs
45g
