Vermouth Cream Sauce
A French Classic Made Simple
This exquisite Vermouth Cream Sauce, prepared by Chef Eric during Let’s Eat Uzès, our culinary holiday in the South of France, is the kind of recipe that looks (and tastes!) far more complicated than it actually is. Rich and velvety, with delicate notes of aromatic vermouth layered into a smooth cream base, this sauce has a way of elevating just about anything you spoon it over.
Think pan-seared fish, scallops, roasted chicken, or even gently sautéed spring vegetables. It’s one of those go-to sauces that feels fancy enough for guests but is simple enough to make on a weeknight.
Chef Eric breaks it down step by step in the video, showing you how a few quality ingredients and the right technique can go a long way. No shortcuts, no mystery, just good French cooking, made accessible.
Vermouth Cream Sauce
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.
