Vermouth Jus

Step 1: Melt the butter in a skillet over medium-low heat. Add the shallot and cook for 4–5 minutes, until softened and sweet. Do not let it colour.

Step 2: Add the vermouth and turn the heat up to medium-high. Let it simmer, scraping the base of the pan to dissolve any fond (stuck caramelized bits) into the liquid, until the liquid is almost totally evaporated. The alcohol cooks out during this step.

Step 3: Add the beef stock and let it simmer for 6–7 minutes, until it reduces by three-quarters. The exact time will differ depending on stove strength and pan size.

Step 4: Add the cream and simmer for a further 4 minutes, or until the sauce changes from pale cream to medium brown.

Step 5: Season with salt and pepper, then taste. If the sauce tastes a bit thin, continue to reduce it.

Step 6: Strain the sauce through a fine-mesh strainer into a bowl. If you have much more than 100 ml (3.5 oz) of jus after straining, return it to the pan and simmer on low for a little longer. Use a rubber spatula to avoid leaving sauce behind.

Step 7: Serving:

Step 8: Use this intensely flavored sauce sparingly; allow 1.5–2 tablespoons per serving at most. Serve it already poured with the meat rather than in a jug. Use a spoon to drizzle it around or over pan-seared or roasted protein.