Best 11 Vermouth Sauce Recipes

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Vermouth sauce is a versatile and flavorful sauce that can be used to enhance a variety of dishes. Made with a base of white wine or dry vermouth, this sauce is often infused with herbs, spices, and other ingredients to create a unique and complex flavor profile. Whether you're looking for a light and refreshing sauce to pair with seafood or a rich and decadent sauce to accompany a hearty steak, there is a vermouth sauce recipe out there to suit your needs.

Here are our top 11 tried and tested recipes!

MUSHROOM-STUFFED PORK CHOPS WITH VERMOUTH SAUCE



Mushroom-Stuffed Pork Chops with Vermouth Sauce image

Provided by Aida Mollenkamp

Categories     main-dish

Time 40m

Yield 2 servings

Number Of Ingredients 8

2 (1-inch thick) bone-in pork chops (14 ounces each)
2 tablespoons olive oil, plus extra for coating pork chops
Salt and freshly ground black pepper
2 medium shallots, thinly sliced
5 ounces cremini mushrooms, sliced
1 tablespoon roughly chopped fresh Italian parsley leaves
1/2 cup white vermouth
1 tablespoon unsalted butter

Steps:

  • Heat the oven to 400 degrees F and arrange a rack in upper third.
  • Pat the pork chops dry with paper towels and put on a cutting board. Using a small paring knife, cut a 2-inch opening horizontal to the cutting board, halfway up the meat in each chop. Move the knife back and forth in a fan motion to open the interior of the pocket without significantly widening the opening. (You don't want to pierce through the meat but simply create a pocket for the stuffing.) Brush the exterior of the chops with oil, season well with salt and freshly ground black pepper, to taste, and set aside until the stuffing is ready.
  • Heat 1 tablespoon of oil in a large ovenproof frying pan over medium-high heat. When the oil shimmers, add the shallots and cook until softened. Add the mushrooms, season well with salt and freshly ground black pepper, and cook, stirring rarely, until browned, about 10 minutes. Stir in the parsley and remove to a plate to cool slightly. Wipe out the frying pan and return it to the stove over medium-high heat. Taste the stuffing and adjust the seasoning, as necessary. Stuff half of the mushroom mixture into the pocket of each chop. If the filling is falling out, secure the chops closed with toothpicks.
  • Add the remaining 1 tablespoon oil to the pan over medium heat. When the oil shimmers, arrange the stuffed chops in the pan and cook until browned, about 4 minutes. Flip the chops to the other side and transfer the pan to the oven. Bake until the pork is cooked and an instant-read thermometer, inserted into the center of the chops, registers 160 degrees F, about 12 to 15 minutes.
  • Remove the pan from the oven and set the pork aside on serving plates to rest. Return the pan to the stove over medium heat and add the vermouth. Cook, scraping the bits from the bottom of the pan with a spatula, until the alcohol smell is cooked off and is slightly reduced, about 1 minute. Remove the pan from the heat, add the butter, and let it melt. Taste the sauce and adjust the seasoning. Drizzle the sauce over the chops and serve with a gratin, mashed potatoes, or polenta, if desired.

PEPPERCORN ROASTED PORK WITH VERMOUTH PAN SAUCE



Peppercorn Roasted Pork with Vermouth Pan Sauce image

Provided by Andrea Albin

Categories     Garlic     Pork     Marinate     Roast     Father's Day     Dinner     Butter     Vermouth     Coffee Grinder     Gourmet     Sugar Conscious     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 11

6 tablespoons pink peppercorns divided
2 tablespoons black peppercorns
1 1/2 tablespoons fennel seeds
7 garlic cloves, minced
3 tablespoons vegetable oil
1 (5-pounds) boneless pork shoulder roast (butt end)
1/2 cup dry vermouth
2 cups reduced-sodium chicken broth
1 tablespoon unsalted butter, softened
1 tablespoon all-purpose flour
Equipment: an electric coffee/spice grinder

Steps:

  • Grind 1/4 cup pink peppercorns with black peppercorns and fennel seeds in grinder, then stir together with garlic, oil, and 1 tablespoon salt.
  • Pat pork dry and use a paring knife to make about 16 (1-inch-deep) slits all over roast. Stuff slits with all but 1 tablespoon garlic-peppercorn paste, then rub remaining tablespoon all over roast. Put in a small (13-by 9-inch) flameproof roasting pan and marinate, chilled, 8 to 24 hours.
  • Let pork stand at room temperature 1 hour. Preheat oven to 350°F with rack in middle.
  • Roast pork, fat side up, until an instant-read thermometer inserted into center of meat registers 150°F, 1 1/2 to 2 hours. Transfer pork to a cutting board and let rest 30 minutes.
  • Meanwhile, pour off all but about 1 tablespoon fat from roasting pan. Add vermouth to pan and boil, scraping up brown bits, 2 minutes. Stir in broth, any meat juices from cutting board, and remaining 2 tablespoons pink peppercorns and boil until reduced to about 1 1/2 cups, about 5 minutes.
  • Knead together butter and flour, then whisk into sauce and boil, whisking constantly, until just slightly thickened, about 2 minutes.
  • Serve pork with sauce.

SCALLOPS IN VERMOUTH-CREAM SAUCE



Scallops in Vermouth-cream Sauce image

This is fast, rich, and delicious. It is from Southern Living where it called for dry vermouth, but I accidently used the sweet variety and still enjoyed the result. The following is what I worked with.

Provided by Jajaja

Categories     < 15 Mins

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

1 lb sea scallops
2 tablespoons all-purpose flour
2 tablespoons butter or 2 tablespoons margarine
1/4 cup sweet vermouth
1/2 cup whipping cream
1/4 teaspoon salt
1/8 teaspoon pepper

Steps:

  • Coat the scallops with flour, dusting off excess.
  • Melt the butter in a large skillet over medium heat.
  • Add the scallops and cook for about 5 minutes, stirring occasionally, till they are opaque, and then remove from skillet.
  • Add vermouth to the skillet and scrape the pan to loosen bits stuck to the bottom.
  • Bring to a boil and reduce the volume of liquid by half.
  • Stir in cream, salt, and pepper and turn heat down to low.
  • Add the scallops back to the pan and cook till heated through.

LOBSTERS WITH TARRAGON VERMOUTH SAUCE



Lobsters with Tarragon Vermouth Sauce image

Categories     Shellfish     Quick & Easy     Vinegar     Lemon     Lobster     Summer     Tarragon     Boil     Gourmet

Yield Makes 4 servings

Number Of Ingredients 13

For lobsters
6 qt water
3 tablespoons fine sea salt
4 (1 1/4- to 1 1/2-lb) live lobsters
For sauce
1 stick (1/2 cup) unsalted butter
3 tablespoons dry vermouth
1 tablespoon tarragon white-wine vinegar
3 large egg yolks
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon fresh lemon juice
1 1/2 teaspoons chopped fresh tarragon

Steps:

  • Cook lobsters:
  • Bring water and sea salt to a boil in an 8- to 10-quart pot. Plunge 2 lobsters headfirst into water and cook, covered, over high heat 7 minutes from time lobsters enter water, then transfer with tongs to sink to drain. Return water to a boil and cook remaining 2 lobsters in same manner.
  • Make sauce while lobsters cook and drain:
  • Melt butter and cool until just warm.
  • Whisk together vermouth, vinegar, and yolks in a metal bowl, then set bowl over a small saucepan of boiling water and heat mixture, whisking, until warm. Add melted butter in a slow stream, whisking, then whisk in salt and pepper. Cook sauce, whisking, until thickened and registers 160°F on an instant-read thermometer, about 5 minutes. Remove pan from heat and keep bowl in saucepan. Just before serving, stir in lemon juice and tarragon.
  • Working from belly side, halve each lobster lengthwise with a sharp heavy knife or kitchen shears. Serve lobsters with sauce.

FUSILLI WITH SAUSAGE SUN DRIED TOMATOES AND VERMOUTH CREAM SAUCE



Fusilli With Sausage Sun Dried Tomatoes and Vermouth Cream Sauce image

Make and share this Fusilli With Sausage Sun Dried Tomatoes and Vermouth Cream Sauce recipe from Food.com.

Provided by P48422

Categories     < 30 Mins

Time 30m

Yield 2-3 serving(s)

Number Of Ingredients 11

1 tablespoon olive oil
12 ounces sweet Italian sausage links, removed from casing and crumbled (or hot)
8 sun-dried tomatoes packed in oil, sliced into thin strips
2 teaspoons fresh sage, minced or 1 teaspoon dried sage
kosher salt
fresh ground black pepper
1/4 cup sweet sweet vermouth or 1/4 cup marsala
1/3 cup chicken broth (low or no-salt, please)
1/2 cup heavy cream
8 ounces dried fusilli, cooked and drained
1/2 cup freshly grated parmesan cheese

Steps:

  • You will need a deep saute pan that can hold the sauce, and the pasta.
  • Have all your ingredients ready to go before beginning to cook.
  • Heat the oil over medium-high heat and cook the sausage, breaking it up as it cooks, until done.
  • Add the sundried tomatoes and toss to combine.
  • Season with the salt and pepper.
  • Let cook about a minute, then add the sage, toss, and cook another minute.
  • Add the Vermouth to the pan and toss with the other ingredients.
  • Let reduce about half (about 2-3 minutes), then add the chicken stock.
  • Toss and let this reduce about half (about 2 to 3 minutes).
  • Add the cream, then let this mixture reduce slightly.
  • Taste, adjust for pepper and salt.
  • Add the pasta and 1/2 of the cheese to the pan and toss to combine everything thoroughly.
  • Serve with the remaining cheese.

PORK CHOPS IN A VERMOUTH MUSHROOM SAUCE



Pork Chops in a Vermouth Mushroom Sauce image

Make and share this Pork Chops in a Vermouth Mushroom Sauce recipe from Food.com.

Provided by KLBoyle

Categories     Pork

Time 26m

Yield 6 serving(s)

Number Of Ingredients 10

6 pork chops
1/2 cup flour
1/2 teaspoon dried thyme
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
2 tablespoons olive oil
1 cup vermouth, divided in half
6 slices swiss cheese
1/2 lb sliced mushrooms

Steps:

  • Combine flour, salt, pepper and thyme in a shallow pan. Dredge pork chops in flour.
  • Add butter and oil in pan and heat over med-high. Brown pork chops on both sides, about 4 minute.
  • Add 1/2 cup vermouth, cover, lower heat and cook until chops are cooked through, about 4 more minute.
  • Remove pork chops to platter, top with swiss chesse and cover to keep warm and melt cheese.
  • Add mushrooms to skillet and cook over med-high heat until softened.
  • Add remaining vermouth and scrape off brown bits from pan. Cook until sauce is slightly reduced.
  • Spoon sauce over pork chops and serve.

ROASTED HERBED CHICKEN WITH VERMOUTH PAN SAUCE



Roasted Herbed Chicken with Vermouth Pan Sauce image

Categories     Sauce     Chicken     Low Sodium     Simmer     Vermouth

Yield serves 4

Number Of Ingredients 9

1 whole chicken, rinsed, patted dry, and cut into 8 pieces
Coarse salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
1 1/2 teaspoons finely chopped fresh tarragon
1 tablespoon finely chopped fresh thyme
1 1/2 teaspoons finely chopped fresh flat-leaf parsley
8 garlic cloves, unpeeled
1/2 cup dry vermouth
1/4 cup homemade or low-sodium store-bought chicken stock

Steps:

  • Preheat the oven to 400°F, with the rack in the center. Put the chicken in a large bowl; season with salt and pepper. Add the oil, tarragon, thyme, and parsley, and toss to coat. Transfer the chicken and herbs to a 15 1/2 × 13-inch roasting pan; do not crowd. Scatter the garlic in the pan. Cook until the chicken skin is golden and crisp and the juices run clear when the thigh is pierced with a sharp knife, 45 to 50 minutes.
  • Transfer the chicken and garlic to a serving dish, and cover loosely with aluminum foil; set aside. Skim the fat from the pan with a spoon, and discard. Set the roasting pan over medium-high heat on stove. Add the vermouth, and cook, scraping up browned bits with a wooden spoon, until reduced by about half, about 4 minutes. Stir in the stock. Bring to a simmer; continue to cook until reduced by about half, about 2 minutes more. Pour through a fine sieve into a medium bowl, and discard the solids. Skim the fat with a spoon, and discard. Serve the sauce alongside the chicken and garlic.

PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE



PAN-ROASTED CHICKEN BREASTS WITH SAGE-VERMOUTH SAUCE image

Categories     Poultry

Yield 4 servings

Number Of Ingredients 11

Chicken
1 cup kosher salt or 1/2 cup table salt
2 (1 1/2 lb) bone-in skin-on chicken breasts
1 teaspoon canola oil
Sage-Vermouth Sauce
1 large shallot, minced (about 4 tablespoons)
3/4 cup canned chicken broth
1/2 cup dry vermouth
4 medium fresh sage leaves, each torn in half
3 tablespoons unsalted butter, cut into 3 pieces
salt & fresh ground pepper

Steps:

  • For chicken, dissolve salt in 2 quarts cold tap water in a large bowl: submerge chicken in brine and refrigerate until fully seasoned, about 30 minutes. Rinse chicken pieces under running water and pat dry with paper towels. Season with pepper. Adjust oven rack to lowest position and heat oven to 450°F. Heat oil in heavy-bottomed 12-inch ovenproof Skillet over medium-high heat until begining to smoke; swirl skillet to coat with oil. Brown chicken skin-side down until deep golden, about 5 minutes; turn chicken pieces and brown until golden on second side, about 3 minutes longer. Turn chicken skin-side down and place in oven. Roast until juices run clear when chicken is cut with a paring knife, or thickest part registers 160°F on instant-read thermometer, 15 to 18 minutes. Transfer chicken to platter, and let rest while making sauce. SAUCE: using potholder to protect hands from hot skillet handle, pour off most of fat from skillet; add shallot, then set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes. Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes. Pour accumulated chicken juices into skillet, reduce heat to medium, and whisk in butter 1 piece at a time; season to taste with salt and pepper and discard sage. Spoon sauce around chicken breast and serve immediatly.

SAUCE VINAIGRETTE AU VERMOUTH (VERMOUTH VINAIGRETTE FOR SALADS)



Sauce Vinaigrette Au Vermouth (Vermouth Vinaigrette For Salads) image

Provided by Craig Claiborne And Pierre Franey

Categories     condiments, dips and spreads

Time 5m

Yield About one cup

Number Of Ingredients 7

1 1/2 tablespoons imported mustard, preferably Dijon
1 tablespoon red-wine or malt vinegar
1/4 cup dry white vermouth
1/2 cup olive oil
2 tablespoons finely chopped shallots
Salt, if desired
Freshly ground pepper

Steps:

  • Put the mustard and vinegar in a mixing bowl and add the vermouth while beating with a wire whisk.
  • Add the oil gradually, beating vigorously with the whisk. Add the shallots, salt and pepper to taste.

Nutrition Facts : @context http, Calories 518, UnsaturatedFat 45 grams, Carbohydrate 3 grams, Fat 54 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 7 grams, Sodium 262 milligrams, Sugar 1 gram, TransFat 0 grams

PARTRIDGES WITH ORANGE AND VERMOUTH SAUCE



Partridges with Orange and Vermouth Sauce image

Another delicious partridge recipe from the wonderful "Supercook's Poultry and Game Cookbook". This sophisticated dinner party main course, is elegantly presented on your lovely china serving platter; the delicate aroma of the Orange and Vermouth Sauce will tantalize your taste-buds. Sauted or roasted baby new potatoes and your favourite green vegetable accompaniment adds to this course. A smooth red claret would be a perfect enhancement.

Provided by TOOLBELT DIVA

Categories     Poultry

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 13

4 young partridges, halved
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup unsalted butter
1 small onion, chopped
3/4 cup chicken stock
1/2 cup dry white vermouth
1/2 cup fresh orange juice
5 fluid ounces double cream (5/8 cup heavy cream)
1 tablespoon chopped fresh chives
1 tablespoon unsalted butter
1 tablespoon white flour
2 whole oranges, peeled and thinly sliced

Steps:

  • Sprinkle the partridges, inside and out with half the salt and peper.
  • In a large saucepan, melt all but 1 Tbsp butter over moderate heat.
  • When the foam subsides, add the partridge halves and cook for 6 to 8 minutes, or until they are lightly and evenly browned.
  • Cover the pan and cook for a further 12 to 15 minutes on each side, or until the partridges are tender when pierced with the point of a knife.
  • Using tongs, or two large spoons, transfer the partridge halves to a warmed serving dish.
  • Keep warm while you make the sauce.
  • TO MAKE THE SAUCE: Pour off all but 1 Tbsp of fat from the pan.
  • Add the onion and fry, stirring occasionally, for 5 to 7 minutes, or until it is soft and translucent, but not brown.
  • Pour in the chicken stock and vermouth and add the remaining salt and pepper.
  • Increase the heat to high and boil for 5 to 7 minutes, or until the liquid has reduced by about one-third.
  • Reduce the heat to moderate and add the orange juice, cream and chives.
  • Gradually stir in BEURRE MANIE*, a small piece at a time.
  • (*BEURREMANIE is kneaded butter. Kneaded butter is used to thicken stews and sauces.) Mix together equal amounts of softened butter, from the reserved 1 Tbsp and flour (soften the butter with a fork, to incorporate the flour).
  • Add in small knobs to the boiling liquid.
  • Whisk constantly until the butter melts and sauce is thickened.
  • Continue cooking stirring constantly, for 2 or 3 minutes, or until the sauce is smooth and thick and hot- but not boiling.
  • Remove the pan from the heat and pour the sauce over the partridges.
  • Garnish with the orange slices and serve immediately.

VERMOUTH SAUCE



Vermouth Sauce image

good on seafood

Provided by Colongo Colongo

Categories     Dressings

Time 15m

Number Of Ingredients 2

melt 3 tbs. butter in sauce pan. add 2 tbs. flour and stur untill smooth. add 1 pint of half and half and continue to stir untill mixture begins to thicken. stit in 1 tsp. of monosodium glutamate, 1/2 tsp. of dillweed, and 1/8 tsp. garlic pepper.
add 1/4 cup of vermouth and stir to blend flavors. pour a small amount of sauce over each fish filet to serve then put remaining sauce in dish for passing around for more while eating at table.

Steps:

  • 1. above

Tips:

  • Choosing the right vermouth is crucial. Dry vermouth imparts a crisp, slightly bitter flavor, while sweet vermouth adds a touch of sweetness and richness.
  • Fresh herbs like parsley, thyme, and tarragon enhance the flavor of the sauce.
  • Use a good quality butter for a richer, creamier sauce.
  • Gradually whisk in the vermouth to prevent curdling.
  • Season the sauce with salt and pepper to taste.
  • Serve the sauce immediately or keep it warm in a fondue pot over low heat.
  • Vermouth sauce pairs well with grilled or roasted chicken, fish, and vegetables.

Conclusion:

Vermouth sauce is a versatile and flavorful sauce that can be used to enhance a variety of dishes. Its unique flavor profile, derived from the combination of vermouth, herbs, and butter, makes it a popular choice among home cooks and professional chefs alike. Whether you are preparing a special meal for guests or simply looking to add some excitement to your weeknight dinner, vermouth sauce is sure to please. Experiment with different types of vermouth and herbs to create your own signature sauce. With its rich flavor and elegant presentation, vermouth sauce is sure to become a staple in your kitchen.

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