i agree with dan brown, option 2. i am a chef instructor and am making a gastrique today for sauce bigarade (orange sauce) going with duck. you can eliminate the water from the sugar. the sugar will melt just fine in a dry saute pan with constant stirring and be careful when mixing the vinegar with the melted sugar. good luck!
Last edited by suplee; 03-08-2005 at 07:27 AM.
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