Classic Mint Gastrique

We’re having Rack of Lamb for Easter dinner this year so I thought it would be fun to serve with a Mint Gastrique.

WHAT IS A GASTRIQUE?

It’s a classic French culinary reduction made by caramelizing sugar and using vinegar to de-glaze resulting in a sweet/sour somewhat syrupy sauce.

The recipe I found online called for using 30-40 mint leaves, slightly torn or bruised to help release the flavors. That did not seem like nearly enough mint leaves so I used 75 to 80 leaves. When you figure there are usually about 10 leaves to a stem that’s only 8 stems.

I have made gastriques before, but never using the classical French technique of starting by caramelizing the sugar. I used apple cider vinegar to de-glaze, but you could also use white vinegar or champagne vinegar. The only other ingredients are sugar (1/2 cup); 2 Tbsp. water; and a pinch of salt. The recipe I found also suggested a tablespoon of bourbon turning this into a Mint Julep style gastrique. I did not have any bourbon. Next time!

Start by caramelizing the sugar. In a small saucepan, combine sugar and water over medium-high heat. Stir until the sugar dissolves.

Sugar dissolved.

Once bubbling, stop stirring and let it cook until it turns a deep golden amber color.

Starting to bubble. Stop stirring.

Once the sugar starts to really bubble and turn that golden color watch it closely as it burns very easily. If it does burn, start over, as your gastrique will be bitter.

Once you have the desired deep golden color, remove from the heat and add the vinegar. It will bubble up vigorously so use caution. Return to medium heat and stir thoroughly combining the sugar-water and vinegar. Little sugar crystals may form; just keep stirring until they dissolve.

Add the mint leaves. I threw in a couple of stems to enhance the mint flavor. Simmer for another 10-15 minutes until the liquid reduces and coats the back of a spoon. If the gastrique is too thin, continue reducing. If too thick, add a tsp. of water at a time until you have the desired consistency.

Remove from the heat, strain out the mint leaves. Press firmly to release all the minty goodness.

If you are using bourbon, add it now along with a pinch of salt.

Let it cool slightly and then pour into a glass jar. To re-heat, gently warm it in a saucepan over low heat until it reaches a pourable consistency. If the sauce has thickened too much in the refrigerator, whisk in a small amount of warm water to loosen it.

This recipe only made about 1/4 cup so if you are serving a crowd you will need to double or triple, but you do not want to drown what you are serving with the sauce. A little on the plate and a little over the top should do it.

Serve over roasted lamb chops, seared scallops or drizzle on roasted veg. I think this sauce would be good on just about anything!

Wishing you all a warm and loving Easter filled with good food, family and friends!

Spring came very early to us in beautiful Nogales, Arizona!

HAPPY EASTER!

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Classic Mint Gastrique

Sweet, a little sour and very minty.

Ingredients

• 1/2 cup Granulated white sugar
• 2 Tbsp. Water
• 1/2 cup Apple cider vinegar
• 75-80 Mint leaves, torn or bruised
• 1 Tbsp. Bourbon, optional
• Pinch of salt

Instructions

Caramalize the Sugar

• In a small saucepan, combine sugar and water over medium-high heat. Stir until the sugar dissolves. Once bubbling, stop stirring and let it cook until it turns a deep golden, amber color.

De-Glaze

• Once it does, immediately remove from the heat and carefully pour in the vinegar. It will bubble up vigorously so use caution.

Reduce the Sauce

• Return to medium heat and stir until the caramel dissolves into the vinegar. Add the mint leaves. Simmer for 10-15 minutes until the liquid reduces and coats the back of a spoon.

Finish

• Remove from the heat, strain out the mint leaves. Press on the solids to extract as much liquid as possible. Stir in the bourbon, if using, and a pinch of salt.
• Let cool slightly. Store in a covered glass jar or bowl in the refrigerator. Gastrique can be stored in the fridge for 2 to 3 weeks.