Vermouth Jus
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A rich, glossy French sauce made from beef stock reduced with vermouth and finished with cream and butter. It's intended to accompany roasted meats or fish at a restaurant level.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 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)
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 5m
- Cook
- 20m
- Sodium
- 305mg
- Total sugar
- 2g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 270mg
- Calcium
- 23mg
- Iron
- 0.45mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 5M
- SODIUM
- 305MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.