Vermouth Jus | Daily Dine

Vermouth Jus

Recipe video above. This is a recipe for Vermouth Jus which I'm sharing as the sauce for Crispy Slow Roasted Pork Belly. A jus is an intensely-flavoured, meat stock reduction sauce favoured by fine dining French restaurants to serve alongside meats and fish. If you have homemade beef stock or chicken stock on hand, this is a deceptively easy sauce that will elevate any dish to fine dining levels!It must be made with either homemade beef stock. Store-bought stock or broth just won't work unfortunately.Makes: 100ml / 3.5 oz. It doesn't sound like much, but you only need 1 - 1.5 tbsp per serving because it is so strongly flavoured.

View original recipe on recipetineats.com

saucefrenchwestern

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 4

Nutritional Information

Calories:109 kcal

Carbohydrate:3 g

Cholesterol:26 mg

Fat:9 g

Dietary Fiber:1 g

Protein:3 g

Saturated Fat:6 g

Sodium:315 mg

Sugar:1 g

Trans Fat:1 g

Ingredients

2 tbsp/ 30g unsalted butter

1 eschallot (, thinly sliced (aka French onion. US: shallot, Note 1))

3 tbsp dry vermouth ((Note 2))

2 cups homemade beef stock ((cannot use store bought, Note 3))

2 tbsp cream

1/8 tsp salt (, kosher/cooking (Note 4))

1/8 tsp black pepper (, finely ground)

Instructions

Step 1
Melt butter in a skillet over medium low heat. Add eschalot and cook for 4 - 5 minutes, until softened and sweet. Do not allow to colour.
Step 2
Add vermouth and turn the heat up to medium-high. Let it simmer, scraping the base of the pan to dissolve any fond (stuck caramelised bits) into the liquid, until the liquid is almost totally evaporated. The alcohol cooks out during this step.
Step 3
Add beef stock and let it simmer for 6 to 7 minutes until it reduces by 3/4 (exact time will differ depending on stove strength and pan size).
Step 4
Add cream and simmer for a further 4 minutes or until it changes from a pale cream colour to a medium brown colour.
Step 5
Season with salt and pepper, and taste. If it tastes a bit thin, continue to reduce.
Step 6
Strain sauce through a fine mesh strainer into a bowl. If you have much more than 100ml / 3.5 oz jus once strained, then return to pan and simmer on low for a bit longer. (Be sure to use a rubber spatula so you don't waste a drop!).
Step 7
Serving:
Step 8
Jus is an intensely-flavoured sauce and so is used sparingly (allow 1.5 tbsp - 2 tbsp max per serve). Restaurants will typically serve it already poured with the meat, rather than a jug for people to serve themselves. Drizzle it on the plate around or on protein using a spoon (pan seared or roast slices). See in post for some ideas, including how I plated up the Crispy Pork Belly slices using this jus.

Community Notes

No notes yet. Be the first to share your experience.