Gastrique

I did a post on confit. In the replies, Clare said:

"Seems like everything is confit, remoulade or gastrique."

This topic arose from the Iron Chef show where they misapplied these terms and call them these things, when they are really not. Well, I covered confit, so briefly let me say, I have not seen them use remoulade in a misapplied way, but just so everyone knows what it is, here is the definition.

Remoulade or rémoulade, invented in France, is a popular condiment in many countries. Very much like the tartar sauce of some English-speaking cultures, remoulade is often Aioli- or mayonnaise-based. Although similar to tartar sauce, it is often more yellowish (or reddish in Louisiana), often flavored with curry, and sometimes contains chopped pickles or piccalilli. It can also contain horseradish, paprika, anchovies, capers and a host of other items. While its original purpose was possibly for serving with meats, it is now more often used as an accompaniment to seafood dishes, especially pan-fried breaded fish fillets (primarily sole and plaice).

Basically a gastrique is sugar cooked to caramel stage, then vinegar is added; sometimes wine is also added. If they cook sugar to caramel stage and add vinegar, then they have a true gastrique. They can add other flavors, like fruit flavors for example, and have a fruity gastrique. Gastriques are generally served with fruit, or have fruit with them. Overall, they are a form of sauce and can be served with meat and seafood. I really think people should make a gastrique for dinner, and tell me what they think. Rick b