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

Melon Patch Farms Muscadine Gastrique

Course Sauce
Cuisine French


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


  • 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


  • 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.


“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