Vermouth Cream Sauce


Vermouth Cream Sauce

The wonderful undertones of vermouth and the delicate cream make this the perfect sauce for white fish
Servings 6
Total Time 30 minutes


  • 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


  • 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.


Serve with poached seafood, fish and even a white meat and spring vegetable... eating bread is mandatory with this sauce.

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