Sauce work ….

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Here’s an article I found to give a little insight on the subject :

In plain terms, a gastrique is a sweet-and-sour sauce at its simplest. You caramelize sugar (or sometimes honey), combine it with equal parts vinegar, and reduce it slightly to make a tart, slightly thickened syrup.

Let it be said that some gastriques might not be the kind of sauce you want to lick straight off the spoon. (Well, maybe once or twice.) Although caramelizing the sugar and cooking down the vinegar will take the straightforward sweetness and tartness down a notch to a more savory level, gastriques can pack quite a punch. Depending on the flavorings used, they can go with everything from delicate fish and desserts to more robust foods like meat in combination with richer, fattier elements like a pan sauce.

Flavoring a Gastrique
Since the flavor base comes from the simple combination of the sugar and vinegar, your first bet for customizing the flavor is to choose your vinegar. Seem like small potatoes? Think of the spicy, sharp flavor of cider vinegar, versus the fruity raspberry flavor of a red wine version, then imagine trying to incorporate one into your dish. The list goes on: Balsamic, sherry, white wine and champagne will each enhance certain other foods and flavors.

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