Black Garlic Gastrique
For an added touch of elegance to beef, chicken or salmon, this on-trend gastrique provides umami-packed flavor. By balancing the tartness of port wine and vinegar with granulated sugar and the sweet, earthiness of black garlic, this sauce brings added sophistication to your center-of-plate offering.
Save as PDFIngredients
Servings: 2 ½ Cups
Black Garlic Gastrique
- 1 head black garlic
- 2 cups Domino® or C&H® Granulated Sugar
- 1 cup apple cider vinegar
- 1 cup balsamic vinegar
- ½ cup port wine
Instructions
Step 1: Peel all the black garlic and chop into a paste.
Step 2: In a pan, mix all the ingredients and bring to a low simmer. Reduce until it has thickened into a syrup.
Step 3: Allow to cool slightly and serve over your choice of meat or fish. Complements beef, chicken, and salmon particularly well.
