Juniper Berries

A gastrique is a sweet and sour French sauce traditionally made with sugar and wine vinegar. Gastriques can be flavored with different vinegars, fruit, aromatics, herbs, and pair well with fish, poultry, and meat. They can also be used to enliven fruit-based dishes such as fruit salads and salsas.

Roasted vegetables are simple and delicious enough for an easy weeknight side, and can be dressed up for an elegant accompaniment for a dinner party.

Vinaigrettes are simple sauces made from oil or butter and an acidic element such as vinegar or citrus to add flavor and moisture to dishes. Many vinaigrettes also use an emulsifier, such as mustard, to prevent the fat and water-based elements from separating. Various flavors can be achieved by using flavored vinegars or oils, or adding herbs, aromatic vegetables, spices, and sweeteners. For a weakly acidic vinaigrette, use about a 1:4 acid:fat ratio. For a strong flavor, use a 1:3 ratio.