Vermouth Cream Sauce
The wonderful undertones of vermouth and the delicate cream make this the perfect sauce for white fish
Ingredients
- ¼ Liters(3 cups) White wine
- 3 Chopped shallots
- 1 Sprig of thyme
- 200 Grams(6oz) Whipping cream
- 100 Grams(3 oz) Butter
- salt and pepper
- 3 Tablespoons Vermouth
Instructions
- Reduce to 2 TBS, the white wine and shallots, add the cream, boil 2 minutes and add the butter in small cubes, whisk well, boil one minutes and add the vermouth, remove the thyme and season with slat and pepper.
