Description

This Vermouth Jus recipe delivers a rich, deeply flavored sauce perfect for elevating your favorite roasted or pan-seared meats. Combining the subtle sweetness of eschallots sautéed in butter with the aromatic complexity of dry vermouth, this jus is simmered down with homemade beef stock and enriched with cream to create a luscious, velvety texture. Ideal as a finishing drizzle, it enhances dishes with a balanced blend of sweetness, acidity, and savory notes.

Ingredients

Scale

Base

2 tbsp / 30g unsalted butter
1 eschallot, thinly sliced (aka French onion; US: shallot)

Liquids and Seasonings

3 tbsp dry vermouth
2 cups homemade beef stock (no store-bought)
2 tbsp cream
1/8 tsp kosher or cooking salt
1/8 tsp finely ground black pepper

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Instructions

Sauté Eshallots: Melt the unsalted butter in a skillet over medium-low heat. Add the thinly sliced eschallot and cook gently for 4 to 5 minutes until softened and sweet, being careful not to let them brown or color.
Add Vermouth and Reduce: Pour in the dry vermouth and increase the heat to medium-high. Let it simmer while scraping the base of the pan to dissolve any caramelized bits (fond) into the liquid. Continue simmering until the vermouth has nearly evaporated, ensuring that the alcohol cooks off.
Simmer with Beef Stock: Add the homemade beef stock and allow the mixture to simmer for 6 to 7 minutes until it reduces by approximately three-quarters, thickening and concentrating the flavors.
Incorporate Cream: Stir in the cream and continue simmering for about 4 more minutes until the sauce changes from a pale cream to a medium brown color, developing a rich and creamy consistency.
Season and Adjust: Add salt and freshly ground black pepper to taste. If the jus seems too thin, continue to reduce it to intensify the flavor and thicken the texture.
Strain the Jus: Pass the sauce through a fine mesh strainer into a bowl to remove solids, pressing with a rubber spatula to extract all the flavorful liquid. If more than 100 ml (3.5 oz) remains, return it to the pan and simmer gently to reduce further.
Serve: This intensely flavored jus is best used sparingly—about 1.5 to 2 tablespoons per serving. It is commonly poured over roasted or pan-seared meat slices at the table rather than served as a separate condiment.
Presentation Tips: Drizzle the jus around or on top of your protein using a spoon for a professional touch. It pairs beautifully with meats like crispy pork belly or roasted beef.

Notes

Use homemade beef stock to ensure a rich, natural flavor base; store-bought stock lacks the necessary depth for this jus.
Dry vermouth is essential for the characteristic aromatic profile and to avoid excessive sweetness.
Maintain medium-low heat when cooking the eschallots to prevent browning, as color changes the flavor profile undesirably.
The alcohol in the vermouth will fully cook off during simmering, leaving only flavor.
Adjust seasoning at the end to balance saltiness, considering the beef stock’s salt content.
Straining the sauce ensures a silky smooth texture, ideal for fine dining presentation.