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,…
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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.
Ingredients
- 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
Preparation
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
- Cholesterol Content 0 mg
- Fat Content 12.5 g
- Fiber Content 0 g
- Protein Content 0 g
- Saturated Fat Content 1 g
- Sodium Content 1 mg
- Sugar Content 8 g