Sheryl Crow's Sherry Vinegar Gastrique

Total Time
Prep 15 mins
Cook 15 mins

Most commonly used to glaze meat and poultry. Drizzle this over fresh strawberries or creamy goat cheese to tweak their flavors. It's also a great glaze for sweet potatoes. Gotten from Rachael Ray's show, where Sheryl Crow was a guest.


  1. In a small saucepan, combine the vinegar, sugar, and salt and bring to a boil over medium-high heat, stirring occasionally as the mixture heats. Let the mixture boil for 10-12 minutes or until reduced by half.
  2. Reduce the heat to low so the vinegar simmers. Stir in the thyme, sage, bay leaf, rosemary, and peppercorns and let the gastrique simmer for 3-4 minutes. Remove from the heat and set aside to cool for 10 minutes.
  3. Strain the gastrique into a glass bowl and let it cool to room temperature. At this point, the gastrique should be the consistency of light syrup, and thick enough to coat the back of a spoon . Use right away or cover and store at room temperature for up to 10 days. Enjoy!
Most Helpful

5 5

What a lovely recipe Sharon, it was quick and easy to make with excellent results. The gastrique was thick, bold and flavorful. I really enjoyed the herbs in this treat. I made half the recipe and we enjoyed it drizzled over a simple pork loin and oven roasted cabbage. It was delicious. Thank you so much for sharing.