Vermouth Cream Recipe
Ingredients
| 25 g/1 oz butter | ||
| Shallots | 2 , sliced | |
| Fennel seeds | 1/2 Teaspoon | |
| Star anise | 2 | |
| 300 ml/1/2pt vermouth, such as Noilly Prat | ||
| Fish stock | 300 Milliliter | |
| 300 ml/1/2pt double cream | ||
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.
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.
Chef
