a French term meaning to form a glaze by reduction. Some of the more common gastriques are the tarragon, pepper shallot and vinegar reductions for a classic bearnaise sauce or the red wine, herb and pepper reduction for a poivrade sauce.
a French term meaning to form a glaze by reduction. Some of the more common gastriques are the tarragon, pepper shallot and vinegar reductions for a classic bearnaise sauce or the red wine, herb and pepper reduction for a poivrade sauce.
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