Putin’s Gastrique | This sauce is sweet on the outside, but spicy on the inside. It’s game meat’s best friend and just replaced mint in lamb’s entourage. So go ahead and feel free to tweak this list of unique ingredients to your taste, but don’t stray too far, it’s already best in breed.
- Water - 1 tablespoon
- Balsamic Vinegar - ⅓ cup
- Red Wine Vinegar - 1 tablespoon
- Blackberries - ½ cup
- Vodka - 2 tablespoons
- Brut Champagne - ⅓ cup
- Arbol Chili - 1 (with seeds)
- Arrowroot - ⅛ teaspoon
- Sugar - ⅓ cup + 2 tablespoons
- Pepper - ⅛ teaspoon
- Salt - ⅛ teaspoon
- Get all your ingredients together and measure off the liquids.
- Cut the chili in half and keep the seeds.
- Fill your mixing bowl with ice water.
- Add the water and the ⅓ cup of sugar to the saucepan over medium heat.
- Whisk them together (it should look like wet sand) and simmer for 6 minutes until it thickens and looks like clear gel.
- Now pour in the vinegars all at once until the sugar dissolves - about 4 minutes.
- Toss in the vodka, champagne, blackberries and chili (seeds and all) and continue to simmer for 10 more minutes, whisking occasionally.
- Then add the remaining sugar, arrowroot, salt and pepper and simmer for 5 minutes until it thickens and coats the back of a spoon.
- Season to taste. It should be sweet and spicy.
- Strain the sauce into another clean saucepan set in the ice bath.
- Once it cools completely, set the pan in the fridge until you're ready to serve.
* Add all the vinegar at once (i.e. don't pour it in slowly) or else it might bubble over...and make sure all the sugar dissolves before you start adding your flavorings, like the booze and fruit.
* If it's too spicy for you, tame it down with more sugar.
* We use arrowroot as a thickener here because it holds up better under high-heat, citrus sauces.
* We like to serve this with our Lamb Chop Chop recipe.