Gastrique

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Gastrique is a thick sauce produced by a reduction of vinegar or wine, sugar and, usually, fruit . It is often served over meat or seafood to add a fruit flavor to the dish. It is made in its simplest form by caramelizing sugar and then adding vinegar. It is often used in tomato sauce to help balance the acid in it.

Here is a recipe by chef Emeril Lagasse for a Lemon Gastrique, which he serves over lobster:

2 teaspoons lemon zest, 1 cup sugar, 1 cup Champagne vinegar, Pinch salt.

Combine all ingredients in a saucepan. Cook over medium heat until the sugar dissolves and reduces to a thick syrup, about 10 to 15 minutes. Remove from the heat and place in a heatproof bowl so the mixture stops cooking.