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.