Trattoria San Giorgio's Grape Gastrique

Featured at May 2017's Chef's Night Out, Chef Evan A. Halvorsen of Trattoria San Giorgio in Millbrook created the Foieclair, served with a lovely grape gastrique. Chef Halvorsen suggests the electric purple gastrique drizzled over over fatty meats and warns to use sparingly, as it provides an intense flavor.

May 17, 2017

Ingredients

  • 1/4 pound grapes
  • 1/2 cup balsamic vinegar
  • 3/4 cup chicken┬ástock
  • 1 tablespoon brown sugar
  • Salt to taste

Preparation

Combine all ingredients except salt in to a medium sauce pot. Heat pot to a simmer and cover. Cook on low for about 45 minutes. Remove the mixture from heat and let cool slightly. Transfer to a food processor and blend until smooth. Pass the sauce through a fine mesh strainer and discard the solids. Return the sauce to the pot and cook on medium heat to reduce by half or until a syrup consistancy is reached. When sauce is about finished, season with salt to taste.

 

Ingredients

  • 1/4 pound grapes
  • 1/2 cup balsamic vinegar
  • 3/4 cup chicken┬ástock
  • 1 tablespoon brown sugar
  • Salt to taste
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