Ingredients
- 125 ml (1/2 cup) sugar
- 125 ml (1/2 cup) red wine vinegar or cider vinegar
- 250 ml (1 cup) brown stock (veal, beef) or meat juice
- Salt and pepper to taste
Preparation
In a saucepan, melt sugar over medium heat until caramelized. Remove from heat and carefully add vinegar (the mixture will react). Return to a low heat and reduce by half. Add the brown stock and reduce to a syrupy consistency. Season with salt and pepper. Gastric sauce is often used for sweet-and-sour dishes, such as duck or pork.
