Editor's note: Use this pan sauce to flavor Chef John Besh's Busters and Grits.
Ingredients
1 tablespoon extra-virgin olive oil
1 small onion, diced
2 cloves garlic, minced
1/4 cup minced fennel bulb
1 teaspoon crushed red pepper flakes
Leaves from 1 sprig fresh thyme
Leaves from 1 sprig fresh tarragon
1 bay leaf
1/2 cup heavy cream
1/2 cup dry vermouth
1 cup Basic Crab Stock
Directions
1. Heat the oil in a small skillet over moderate heat. Add the onions, garlic, fennel, and pepper flakes. Cook the vegetables, stirring often, for 3 minutes.
2. Add the thyme, tarragon, bay leaf, cream, vermouth, and stock, increase the heat to high, and reduce the sauce by half, 10 to 12 minutes. Strain sauce.
