Makes ½ cup sauce, 4 servings
Adapted from Bobby Flay, from a recipe in The New York Times.I’m not sure where the name gastrique comes from, but since gastrique is a term that refers to stomach troubles, it’s possible that the tartness of the syrup was thought to aid in digestion of a rich dish.You can use any fruit-flavored vinegar in place of the cider or sherry vinegar. Because you are reducing it, I would stick to a somewhat neutral-flavored honey, such as clover or multifleur (multi flower.)
1/4 cup (80g) honey
1/2 cup (125ml) apple cider vinegar or sherry vinegar
sea salt
freshly ground black pepper
1. Heat the honey in a small saucepan over medium-low heat for 5 minutes, until it becomes a noticeably deeper shade of brown.
2. Add the vinegar and continue to cook, swirling the pan a few times, for about 15 minutes, until the sauce has thickened to the consistency of thin maple syrup.
3. Remove from heat and add a good pinch of both salt and pepper. Serve warm over roasted or simmered meats, or vegetables. Or let cool to room temperature, if serving with cheese.

Storage: The gastrique will keep for up to two weeks in the refrigerator. Let come to room temperature, or gently reheat, before serving.