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The Art of Flavour Sunday e-magazine


Amazing French Gastrique Sauce

An amazing sauce, adaptable for favourite dishes.


  • 2 x Tablespoons brown sugar

  • 2 x Cups diced fruit - we used fresh mango in the test but pears and granny smith apples together would work nicely

  • 3 x Tablespoons Vinegar - your choice will depend on the intended dish for the sauce

  • 2 x Tablespoons white wine

  • 2 x Tablespoons unsalted butter

  • 1 x Teaspoon ground Allspice - for freshly ground Allspice go to Spices


In a small saucepan with medium high heat add the Sugar, Fruit, Butter and Allspice and bring to a boil then reduce heat and simmer until ingredients have caramalised (20 minutes). If using fresh fruit, make sure the fruit is soft. Then add your choice of vinegar and the white wine.

Now pour the mixture into a blender or fruit processor and puree. It is important to taste and add a little more vinegar or sugar to adjust to your taste and intended flavour balance ie sweet and sour.

Important: The key to this recipe is in your choice of vinegar and the fruit to be caramalised.

Comments: Tasting notes for this remarkable sauce

Typically if you are preparing a pork dish then using Red Wine Vinegar will give a lovely raspberry flavour note to the pork.

Or, If your dish uses lots of spices, that is, the dish is a bit zippy, then Cider Vinegar will lift the flavours and provide a nice balance to the spice.

Lamb and Chicken Dishes would use White Wine vinegar. Same thing. The Vinegar gives the flavour to compliment the dish.

And if you would like to blow your partner or dinner guests away, try using Pomegranate Molasses and a dash of lemon in the Gastrique. Absolutely awesome !

All of this does not even begin to look at varying the fruit in the sauce ie Pomegranate Molasses noted above. Really, from this simple base you can build your preferred flavours to work with your favourite dish.

To order the very best quality Pomegranate Molasses - 250ml bottle and Allspice go to: SPICES