Vermouth Jus – A Rich French Sauce for Roasts
An intensely flavored, silky reduction sauce made with homemade beef stock and dry vermouth, perfect for drizzling over roasted meats.
- Prep5 min
- Cook20 min
- Total25 min
- DifficultyEasy
- Servings4
This vermouth jus is a classic French sauce that transforms a simple roast into a fine-dining experience. The key is using a good homemade beef stock, as store-bought versions lack the depth needed for a proper reduction.
The sauce comes together quickly: shallots are gently sweated in butter, then deglazed with vermouth before the stock is added and reduced until concentrated. A touch of cream enriches and darkens the jus, resulting in a glossy, savory finish.
Ingredients
Servings
Converted amounts are rounded.
Method
- Melt the butter in a skillet over medium-low heat. Add the sliced eschalot and cook for 4–5 minutes until softened and sweet, without letting it brown.
- Increase the heat to medium-high and pour in the vermouth. Let it simmer, scraping the bottom of the pan to dissolve any browned bits, until the liquid is almost completely evaporated (the alcohol will cook off).
- Add the beef stock and let it simmer for 6–7 minutes, until reduced by about three-quarters (time varies depending on pan size and heat).
- Stir in the cream and continue simmering for another 4 minutes, or until the sauce changes from pale cream to a medium brown color.
- Season with salt and pepper, then taste. If the flavor seems thin, let it reduce a little more.
- Strain the jus through a fine-mesh sieve into a bowl. If you have more than 100 ml (3.5 oz) after straining, return it to the pan and simmer briefly to reduce further. Use a rubber spatula to scrape every last drop.
- Serve sparingly—about 1.5 to 2 tablespoons per portion. Drizzle the jus around or over the meat (such as roasted pork belly or pan-seared steak) rather than serving it in a jug.
💡 Tips
- Use a wide skillet for faster reduction.
- If you don't have eschalots, substitute with a small shallot or a bit of onion.
- The jus can be made ahead and gently reheated.
Inspired by a recipe from RecipeTin Eats