Bechamel and beyond.

[kuan]

Originally Posted by cape chef

As you know Kuan, this technique of sauce making is called a "Gastrique" in which you rapidly reduce sugar to caramel then deglaze with equal amounts of an acid (usually vinegar) to form your base of "sweet and sour" My final practicals in Regional French entail making a gastrique sauce to serve with magret du canards. These are juniors, so they may well know how to prepare this type of sauce if a chefs challenges them

There goes CC, raising the bar again! Good job! Such a classic sauce, it's great if done well. I can't wait, 20 years from now, I'll be reading in some foodie magazine where one of your students mentions that he learned the classics from you!