Gastrique!

Gastrique is a vey basic sauce.   Basicly a sweet and sour sauce.  So easy to make and well worth the effort. Today I made a Honey Gastrique and an Apple Gastrique.  The Honey Gastrique will be drizelled over grilled lamb.  The Honey Gastrique over grilled pork.  

Preparation for both sauces are the same 

For the Honey Gastrique:

1 part Honey

2 parts Honey Vinegar (substitute with cider vinegar)

Salt to taste

For the Apple Gastrique: 

1 part Apple Cider Syrup

2 parts Apple Vingar

Salt to taste  

Heat the Honey or Apple CiderSyrup in a heavy pan until it darkens (starts to carmalize)

Add the vinegar to the pan. Heat until the sauce reduced to the thickness of syrup.  

Add sauce to taste!