Sherry Gastrique

By ldelmas

Ingredients

• 1 cup sherry vinegar
• 1/3 cup sugar
• 1 sprig fresh thyme
• 1 teaspoon black peppercorns

Preparation

Step 1

1. Combine the vinegar, sugar, thyme, and peppercorns in a small heavy-bottomed nonreactive pot. Bring to a boil, then reduce the heat to medium-low. Summer the liquid to reduce until syrupy, 8 to 10 minutes.

2. Cool the liquid and strain out the thyme and peppercorns. You can store in a tightly sealed container (no need to refrigerate) for up to 1 month.