There is a transformative power in the right sauce. It can take a simple cut of meat or a bowl of rice and turn it into a meal that feels curated and complete. This recipe is unique because it bridges the gap between a side dish and a rich condiment, offering a texture that is substantial enough to stand on its own but designed to enhance whatever it accompanies.
The vermouth is the key here. It provides a dry, botanical complexity that cuts through the richness of the beef gravy and butter. When simmered with fresh green onions and carrots, it creates a savory aromatic base. The addition of black-eyed peas brings an earthiness that grounds the sauce, making it an exceptional pairing for dark meats like roast beef or venison.
It is a hearty, warming addition to a winter table, perfect for those evenings when you want to add a layer of elegance to a simple supper.
The Recipe
Yields: 3 2/3 cups | Prep time: 10 minutes | Cook time: 20 minutes
Ingredients
The Aromatic Base
- 1/2 cup vermouth
- 1 cup finely chopped green onions
- 2/3 cup finely chopped carrots
- 1 bay leaf
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon dry mustard
- Dash of red pepper
The Richness
- 1 (10 1/4-ounce) can beef gravy
- 1 (16-ounce) can black-eyed peas, undrained
- 1/4 cup butter or margarine
- 1/8 teaspoon lemon juice
Instructions
1. Simmer the Aromatics In a saucepan, combine the vermouth, chopped green onions, chopped carrots, bay leaf, ground pepper, dry mustard, and the dash of red pepper. Stir well to mix the spices into the liquid. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pan tightly, reduce the heat to low, and let it simmer for 15 minutes. This allows the carrots to soften and the flavors of the vermouth to concentrate.
2. Build the Sauce Remove the lid. Stir in the can of beef gravy, the entire can of black-eyed peas (including the liquid), the butter, and the lemon juice. Continue to cook over medium-low heat, stirring occasionally. You want the butter to melt completely and the entire mixture to be thoroughly heated.
3. Serve Remove the bay leaf before serving. Ladle the sauce generously over sliced roast beef, venison steaks, or hot cooked rice.
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Savory Black-Eyed Pea & Vermouth Sauce
Elevate your roast beef or venison with this Savory Black-Eyed Pea & Vermouth Sauce. This rich, earthy condiment combines dry vermouth, beef gravy, aromatic vegetables, and tender peas for an elegant finish to any winter meal. An ad-free recipe from Willowgold Farms.
Ingredients for 3 2/3 Cups
The Aromatic Base
The Richness
Instructions
Simmer the Aromatics
-
In a saucepan, combine the vermouth, chopped green onions, chopped carrots, bay leaf, ground pepper, dry mustard, and the dash of red pepper. Stir well to mix the spices into the liquid. Bring the mixture to a boil over medium-high heat. Once boiling, cover the pan tightly, reduce the heat to low, and let it simmer for 15 minutes. This allows the carrots to soften and the flavors of the vermouth to concentrate.
Build the Sauce
-
Remove the lid. Stir in the can of beef gravy, the entire can of black-eyed peas (including the liquid), the butter, and the lemon juice. Continue to cook over medium-low heat, stirring occasionally. You want the butter to melt completely and the entire mixture to be thoroughly heated.
Serve
-
Remove the bay leaf before serving. Ladle the sauce generously over sliced roast beef, venison steaks, or hot cooked rice.
