Vermouth has a serious place in my kitchen. Since I very rarely use butter when cooking, some dishes lack a certain ‘richness’ in flavor. Whether cooking a sauce for chicken breasts, or a white sauce for pasta, a or simple gravy with pork tenderloin, a splash of vermouth will add a flavor element that is pleasnt to many. When using vermouth use just a tablespoon at a time until you achieve the desired taste. Usually for a cup of white sauce I would add about 1 ½ tablespoon of vermouth. The alcohol cooks off but delicious flavor remains!
Categories: Pantry Essentials