Sherry Gastrique
Jason Greer
Yields approximately 11/2 cups
Cook Time 15 minutes mins
Course Main Course
Cuisine American, French
- 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
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