Vermouth sauce for fried meats

  • Frying pan after the meat is ready (leave all residue on)
  • Lemon juice
  • Onion (or leeks)
  • garlic
  • Capers
  • Raisins or prunes
  • 1 tbsp mustard
  • Peeled tomatoes
  • Dry vermouth
  • Whipping cream or butter
  1. On hot frying pan with all the stuff pour some dry vermouth and a bit of lemon juice
  2. Scrape the stuff off the bottom, let reduce.
  3. Jump to (4) below

Otherwise:

  1. On hot frying pan brown the onion or leek browned till transparent, garlic
  2. Add capers, raisins or prunes..
  3. Add vermouth
  4. Spice with salt/pepper.
  5. Finish with whipping cream or butter.
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