French for "gastric," referring culinarily to a syrupy reduction of caramelized sugar and vinegar, sometimes with the addition of wine. Gastriques are typically used in savory dishes that include fruit, such as oranges or tomatoes.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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