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Try this traditional French sauce Chicken & Onion Gastrique 🇫🇷 Ingredients: 200 g sugar 200 g white vinegar 500 g chicken jus Grape seed oil, as needed 1 onion, halved Method: Make a dry caramel with the sugar. Deglaze with the vinegar. Add the chicken jus. Add the halved onion, cover with foil, and roast at 170°C / 340°F for 40 minutes. Let it infuse, then strain. Emulsify with grape seed oil. Adjust the seasoning and balance to taste. Bon appétit! 🇫🇷
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