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.