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Gastrique is caramelized sugar, deglazed with vinegar, used as a flavoring for sauces.〔Sarah Labensky, Alan Hause (1999) ''On Cooking'' 2nd ed., Prentice-Hall, New Jersey ISBN 0-13-862640-5〕 To this a little ''fond'' (browned bits or drippings from meats or vegetables, found on the bottom of a sauté or roasting pan via the Maillard reaction) or stock may be added. It is used to flavor sauces such as tomato sauce, savory fruit sauces, and other sweet and sour sauces such as the classic orange sauce for duck à l'orange. Nowadays the term is frequently used to refer to any flavored sauce, e.g. ''citrus gastrique'', ''mango gastrique''.〔(Top Chef )〕 An agrodolce (sweet and sour) is a similar sauce found in Italian cuisine. ==See also== *Agrodolce *Reduction *Vincotto 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「gastrique」の詳細全文を読む スポンサード リンク
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