Cream & Vermouth Sauce

Makes 8 servings of 120 ml each; usually served with scallops.

  • 60 ml shallots, minced
  • 1-1/2 tsp. garlic, minced
  • 50 g. butter
  • 50 ml. dry vermouth
  • 1 l  heavy cream
  •  tbsp. lemon juice
  • White pepper and salt, to taste
  1. Sauté shallots and garlic in butter until transparent.
  2. Deglaze pan with vermouth.
  3. Add cream; bring to simmer and reduce by 1/3 or until slightly thickened.
  4. Add lemon juice and season to taste with salt and pepper.
  5. Hold warm for service.
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