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Posts: 153
Do I DARE try the*red* vermouth in the mushroom-shallot sauce? Not the white stuff?!! ('cuz I ran out) OMG!!!
Posted by
Deevil (aka Diva)
Oct 25 '09, 15:33
*crosses the streams*
Responses:
That is going to make the presentation look weird.
-
Redmond "Go Ducks!"
Oct 25, 15:45
4
It looks russet-brown. You only use like a tablespoon in the roux/sauce/yumminess. -- nm
-
Deevil
Oct 25, 15:46
1
Ah a tablespoon isn't so bad. -- nm
-
Redmond "Go Ducks!"
Oct 25, 15:47
Have white vinegar? -- nm
-
Redmond "Go Ducks!"
Oct 25, 15:45
1
Only have red-wine vinegar. Sauce has turned out well. -- nm
-
Deevil
Oct 25, 15:47
fortune favors the bold -- nm
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big time shamu
Oct 25, 15:36
4
you'll like this - aforementioned sauce over roast tenderloin, garlic parsleyed mashed potatoes, broccoli steamed in butter and basil.
-
Deevil
Oct 25, 15:41
3
with beef? use red wine (vermouth is basically wine with a splash of brandy and herbs/bitters) -- nm
-
zeitgeist
Oct 25, 15:50
1
wait, you're talking about a pork tenderloin, yeah sure, shouldn't make that much difference, add some mable syrup and/or teriyaki sauce -- nm
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zeitgeist
Oct 25, 15:52
*pavlovian slobber drool* -- nm
-
big time shamu
Oct 25, 15:44
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