Sweet and Sour Sherry Vinegar Marinade


This marinade is also called a gastrique, which is a culinary term for a mixture of caramelized sugar, fruit, and vinegar that has been reduced to a thick sauce. You’ll have enough marinade to flavor a pound of cubed tofu, tempeh, seitan, or vegetables. Because of the high sugar content, this recipe works best for steaming or sautéing—grilling may cause the sugars to burn.

  • 3Servings


  • 1/4 cup sugar
  • 1/2 cup fresh grapefruit juice
  • 2 Tbs. grapefruit zest
  • 3 Tbs. sherry vinegar
  • 1/3 cup canola or grape seed oil


Bring sugar and 1 1/2 Tbs. water to a boil in small saucepan. Stir to dissolve sugar, and boil over medium-high heat 10 to 12 minutes, or until sugar caramelizes and browns. Remove from heat, and add grapefruit juice and zest. Return to burner and boil 1 minute, swirling pan occasionally. Stir in vinegar and oil. Cool.

Nutrition Information

  • Calories: 154
  • Carbohydrate Content: 12 g
  • Fat Content: 12.5 g
  • Saturated Fat Content: 1 g
  • Sodium Content: 1 mg
  • Sugar Content: 8 g