Vermouth Jus (Sauce for Pork Belly)

Retired professional chef. Trained French and cooked French. Also cooked Italian. Live on the Mexican border now, so cook some Northern Sonoran foods. Enjoy cooking Oriental foods. Now cook mostly for friends who never experienced high quality restaurant food. Raise Angus-cross beef commercially.

2 tbsp/ 30g unsalted butter

1 eschallot , thinly sliced (aka French onion. US: shallot, Note 1)

3 tbsp dry vermouth (Note 2)

2 cups homemade beef stock (cannot use store bought, Note 3)

2 tbsp cream

⅛ tsp salt , kosher/cooking (Note 4)

⅛ tsp black pepper , finely ground

Directions at recipetineats.com

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