Dry white vermouth makes an excellent ingredient in French cooking, especially with a cream sauce. I bought the book "Mastering the Art of French Cooking" by Julia Child (aka the French Chef). Several recipes use vermouth in them.
Here are a couple:
Veal medallions in a cream sauce
Veal, tarragon, cream, vermouth.
Chicken breast with aromatic vegetables in a cream sauce
Chicken breast, carrots, celery, onions, cream, vermouth.
Bon Appétit!
Wish i had some Makers in stock.
Manhattan
Please raise a glass to the greatest island in the World!
1 1/2 oz. Bourbon - we recommend Maker's Mark
1/4 oz. Sweet Vermouth or Dry Vermouth
dash Angostura Bitters (optional)
Garnish - Maraschino Cherry
Combine all ingredients in cocktail shaker filled with ice. Shake well and strain into a Cocktail glass.
Dry Manhattan use Dry Vermouth
Garnish - olive
Perfect Manhattan - use a 1/4 oz. of Both Sweet & Dry Vermouth Garnish - lemon twist
A Manhattan on the rocks can be built right in a Rocks glass filled with ice.
Sorry--just being silly. WaWa is a filling station (Gas station) that sells stuff stuff like a 7/11. But the whole time, you're filling car with gas they are runnung an advertizement on their Speakers---Constantly saying--"Gotta have a coffee--then you gotta have a WaWa.... Stays on the brain..
I couldn't find the recipe for the veal medallions with tarragon but here is the recipe for the chicken breasts with aromatic vegetables and a vermouth cream sauce-
Suprêmes de Volaille á l'Écossaise
4 suprêmes (boned breasts from two fryers)
½ t. lemon juice
1/4 t. salt
Big pinch pepper
4 T. butter
A round of wax paper 10 inches in diameter buttered on one side
For the sauce:
1/4 cup homemade chicken stock
1/4 cup dry white vermouth
1 cup whipping cream
salt and pepper
Lemon juice as needed
2 Tb fresh parsley
1 medium carrot
1 tender celery stalk
1 medium white onion
1/8 tsp salt
5 T. butter
Preheat oven to 400 degrees. A heavy, covered, fireproof casserole about 10 inches in diameter works best.
Rub the suprêmes with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in the casserole until it is foaming. Quickly roll the suprêmes in the butter, lay the buttered
paper over them, cover casserole and place in hot oven. After 6 minutes, press top of suprêmes with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the suprêmes to a warm platter and cover while making the sauce (2 to 3 minutes).
For the Sauce:
Pour the stock or bouillon and wine into the casserole dish with the cooking butter and boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning, add drops of lemon juice to taste. Pour the sauce over the suprêmes sprinkle with parsley, and serve at once.
Suprêmes de Volaille á l'Écossaise
4 suprêmes (boned breasts from two fryers)
½ t. lemon juice
1/4 t. salt
Big pinch pepper
4 T. butter
A round of wax paper 10 inches in diameter buttered on one side
For the sauce:
1/4 cup homemade chicken stock
1/4 cup dry white vermouth
1 cup whipping cream
salt and pepper
Lemon juice as needed
2 Tb fresh parsley
1 medium carrot
1 tender celery stalk
1 medium white onion
1/8 tsp salt
5 T. butter
Preheat oven to 400 degrees. A heavy, covered, fireproof casserole about 10 inches in diameter works best.
Rub the suprêmes with drops of lemon juice and sprinkle lightly with salt and pepper. Heat the butter in the casserole until it is foaming. Quickly roll the suprêmes in the butter, lay the buttered
paper over them, cover casserole and place in hot oven. After 6 minutes, press top of suprêmes with your finger. If still soft, return to oven for a moment or two. When the meat is springy to the touch it is done. Remove the suprêmes to a warm platter and cover while making the sauce (2 to 3 minutes).
For the Sauce:
Pour the stock or bouillon and wine into the casserole dish with the cooking butter and boil down quickly over high heat until liquid is syrupy. Stir in the cream and boil down again over high heat until cream has thickened slightly. Off heat, taste carefully for seasoning, add drops of lemon juice to taste. Pour the sauce over the suprêmes sprinkle with parsley, and serve at once.
