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Vermouth Cream

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Ingredients
  Butter 1 Ounce (25 Gram)
  Shallots 2 , sliced
  Fennel seeds 1⁄2 Teaspoon
  Star anise 2
  Vermouth 1⁄2 Pint (300 Milliliter, Such As Noilly Prat)
  Fish stock 1⁄2 Pint (300 Milliliter, Buy A Good-Quality Fresh Fish Stock, If You Can)
  Double cream 1⁄2 Pint
Directions

MAKING
1) In a heavy set pan, melt the butter.
2) Put in the shallots and sauté over low heat for about 5 minutes till they become soft and translucent.
3) Add in the fennel seeds, star anise and vermouth. Bring the mix to a simmer. Lower the heat and reduce it till turns syrupy.
4) Pour in the stock and simmer over a high heat. Reduce the liquid by half.
5) Add the cream in to the pan and boil again for a few minutes. The liquid will become a little thicker now.

SERVING
6) Strain the creamy sauce through a sieve and then let it cool. Use as required.

Recipe Summary

Difficulty Level: 
Medium
Method: 
Simmering
Dish: 
Sauce
Ingredient: 
Butter
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
0 Minutes

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