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Vermouth Cream

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  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

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.

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

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
45 Minutes
Ready In: 
65 Minutes

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1555 Calories from Fat 1327

% Daily Value*

Total Fat 148 g227.7%

Saturated Fat 15.1 g75.4%

Trans Fat 0 g

Cholesterol 63.4 mg21.1%

Sodium 403.3 mg16.8%

Total Carbohydrates 19 g6.2%

Dietary Fiber 1 g4%

Sugars 2.8 g

Protein 12 g24.4%

Vitamin A 27.4% Vitamin C 8%

Calcium 12.4% Iron 17.7%

*Based on a 2000 Calorie diet

Vermouth Cream Recipe