Annual Food & Drink Issue

Sherry Gastrique Recipe

A Saucy Little Mix

Marinades are an easy way to make everyday meals a little bolder. A good marinade can tenderize and add moisture to your meat while infusing flavor beyond the surface level, ensuring that each bite is perfectly delicious. With this recipe from local restaurant Sidetrack, you can skip the store-bought stuff in just a few simple steps.

Photography by Rich Smith

Sherry Gastrique

Jason Greer

Yields approximately 11/2 cups

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Cook Time 15

Course Main Course

Cuisine American, French

Ingredients

1 cup honey
2 cups sherry vinegar
1 tbsp garlic, minced
½ tsp red pepper flakes
2 tbsp soy sauce
¼ cup butter, cut into small cubes

Instructions

In a medium-size pot, cook the honey over medium heat until it changes color to an amber-brown hue, approximately 5 minutes.
Add the sherry vinegar, garlic, red pepper flakes, and soy sauce and whisk together.
Bring to a boil and reduce by half.
Strain out the solids, then place the bowl over an ice bath to chill.
When it is around 70-80°, whisk in the butter cubes so that they are emulsified into the sauce.

Keyword chicken marinade, chicken marinade recipe, homemade marinade, marinate

Jason Greer, Chef

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