Muscadine Gastrique Recipe

Sensational Sauce Recipes to Elevate Your Meal

 

Delectable dishes aren’t hard to come by in the Scenic City. But sometimes, even when the food is cooked to perfection, the real secret is in the sauce. Next time you’re looking to elevate a meal, try one of these tasty toppings that is sure to steal the show.

 

By Christina Cannon

Photography by Rich Smith

Todd Henon ad

1885

Melon Patch Farms Muscadine Gastrique

 

Ingredients

3 Tbsp. butter

1 shallot, minced

2 cups muscadines

1/2 cup syrah

1/4 cup apple cider vinegar

1/4 cup red wine vinegar

1/4 cup sugar

1 tsp. thyme, chopped

 

Directions

Melt 1 Tbsp. of butter in a small sauce pot. Add minced shallots and cook until translucent.

Halve muscadines and deseed them. Then, combine all remaining ingredients to the pot, excluding butter, and cook until muscadines are soft. Purée sauce and strain through a fine sieve. Add additional butter using residual heat from the sauce to slowly melt, which adds a nice gloss to the sauce’s finish.

 

 

Chef Sara White at 1885

 

 

“The muscadine gastrique blends sweet and sour to give a crispness and added flavor. It can brighten a chicken breast or cut through the fatty, almost spicy flavor that duck can have.” – Sara White, Chef

Louisville Tile ad

 

muscadine gastrique on a chicken breast with okra in a cast iron skillet from 1885

Melon Patch Farms Muscadine Gastrique

1885
Course Sauce
Cuisine French

Equipment

  • Small sauce pot
  • Food processor or blender
  • Fine sieve

Ingredients
  

  • 3 tbsp butter
  • 1 shallot, minced
  • 2 cups muscadines
  • ½ cup syrah
  • ¼ cup apple cider vinegar
  • ¼ cup red wine vinegar
  • ¼ cup sugar
  • 1 tsp thyme, chopped

Instructions
 

  • Melt 1 Tbsp. of butter in a small sauce pot. Add minced shallots and cook until translucent.
  • Halve muscadines and deseed them. Then, combine all remaining ingredients to the pot, excluding butter, and cook until muscadines are soft.
  • Purée sauce and strain through a fine sieve.
  • Add additional butter using residual heat from the sauce to slowly melt, which adds a nice gloss to the sauce’s finish.

Notes

“The muscadine gastrique blends sweet and sour to give a crispness and added flavor. It can brighten a chicken breast or cut through the fatty, almost spicy flavor that duck can have.” – Sara White, Chef
Keyword 1885, 1885 grill, gastrique, melon patch farms, muscadine, muscadine gastrique, sauce recipe
FirstBank ad

You Also Might Like

Chef’s Choice – Just Delizioso

Ever wondered what the chef's favorite dish is? Wonder no more!   by Laura Childers | Photography by Med Dement Read more

Sizzling Sensations

Tender and Savory dishes from around Chattanooga. By Laura Childers | Photography by Med Dement     Bald Headed Bistro Read more

Smokin’ Southern BBQ

Fall-Off-The-Bone Favorites by Laura Childers | Photography by Med Dement   Southern Star – Slow-Smoked BBQ Pork  The BBQ pork Read more

International Cuisines

A Taste for Every Palate by Laura Childers | Photography by Med Dement   Marco’s – Fried Egg Carbonara This Read more

Primo Pasta

A Cornucopia of Flavors by Laura Childers | Photography by Med Dement   Alleia – Handmade Pappardelle Pasta with Braised Read more

Taste of the City: Ají Peruvian

A WORLD OF FLAVORS In an unassuming corner of Ooltewah, under the careful culinary guidance of a small family, a Read more

CityScope Celebrating 30 Years Logo

Get access to the next issue before it hits the stands!