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Vermouth Sauce
Serves 4 Prep 5 min Cook 20 min Total 25 min

Vermouth Sauce

A rich creamy, succulent sauce that goes perfectly with braised white fish or shellfish.

Serves 4 Prep 5 minutes Cook 20 minutes Units Rate

Overview

A sophisticated, silky sauce showcasing dry vermouth's herbal complexity balanced with sweet shellfish stock and enriching cream. Butter mounted at the end creates luxurious texture, while optional foam transformation elevates this already-elegant sauce to restaurant-quality presentations.

Ingredients

Aromatics & wine reduction

  • 40 grams shallots (finely chopped)
  • 1 sprig thyme
  • ½ bay leaf
  • 100 ml vermouth (dry)

Stock & cream

  • 300 ml Fish stock
  • 2 tablespoons double cream

Finishing

  • 60 grams butter (well chilled and diced)
  • 1 pinch paprika
  • salt
  • pepper

Method

Stage 1 - Reduce vermouth

  1. Put the shallots, thyme, bay leaf and vermouth into a saucepan.
  2. Let bubble to reduce by one-third over a high heat.

Stage 2 - Add stock

  1. Pour in the fish stock and cook over a medium heat for 10 minutes.
  2. Add the cream.

Stage 3 - Reduce & finish

  1. Reduce the sauce over a high heat until it is thick enough to coat the back of a spoon.
  2. Remove the thyme and the bay leaf.
  3. Whisk in the paprika and turn the heat down to low, making sure that the sauce does not boil.

Stage 4 - Mount butter & serve

  1. Whisk in the butter, a little at a time, off the heat.
  2. Season to taste with salt and pepper.
  3. (Optional) Transfer to a blender for 30 seconds to make a foam.
  4. Serve immediately.

Notes

  • Vermouth selection: Dry vermouth is essential; sweet vermouth creates cloying sauce.
  • Shallot reduction: Concentrates flavour; do not skip this stage.
  • Butter mounting: Off-heat whisking prevents emulsion breaking; do not allow to boil.
  • Foam technique: Creates elegant presentation and lightens body for modern service.

Serving

Serve with braised white fish fillets (sole, turbot, cod) or shellfish (scallops, lobster). The herbal vermouth notes complement delicate seafood beautifully.

Storage

  • Best served immediately; emulsion breaks if held too long.
  • Can be held in a warm bain-marie at 55°C for up to 20 minutes.
  • Does not freeze; butter breaks and separates upon thawing.

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