Comments on: Review: Noilly Prat Dry Vermouth – New Recipe 2009

By: Anonymous

Anonymous — Thu, 25 Aug 2011 13:29:48 +0000

thank you so much Evelyn

By: Evelyn

Evelyn — Wed, 24 Aug 2011 21:43:57 +0000

“nwa-yee prah” is the French pronunciation, but apparently Claudius Prat was English, so I think you can also say “nwah-yee pratt.”

By: Anonymous

Anonymous — Mon, 22 Aug 2011 20:13:11 +0000

can someone help me pronounce Noilly Prat correctly

By: Kathryne Gitt

Kathryne Gitt — Sat, 21 May 2011 10:33:53 +0000

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By: dick

dick — Tue, 22 Feb 2011 01:23:14 +0000

The aesthetic of the Martini is really destroyed by the straw color and sweet flavor of this abomination. Shame on you Noilly-Prat.

By: Christopher Null

Christopher Null — Wed, 09 Feb 2011 20:08:47 +0000

Ellie, I found this online… Maybe it’s the one?

Meatballs in Vermouth Cream Sauce
as demontrated at the November 2003 Gourmet Food & Wine Expo by the following Toronto CPCA members: Michelle Wolfson, Cheryl Topitch, Tracey Nesbitt and Amalia LeBreque.

Ingredients:

2 pounds lean ground beef
2 eggs
1/2 cup bread crumbs
1/2 cup onions, finely chopped
1/2 cup Noilly Prat Vermouth
2 cloves garlic, minced
1 tablespoon ketchup
1 teaspoon paprika
1/2 teaspoon basil
1/4 teaspoon nutmeg
1 can beef consommé
1 can water
1 cup heavy cream

Method:
Mix beef with eggs and breadcrumbs. Roll into 1 inch balls. In a fry pan, over medium heat, cook meatballs on all sides. Transfer to hot (400 degree) oven and bake for about 10 minutes.

In the same pan, sauté onions until they are translucent. Add garlic, paprika, basil, nutmeg and ketchup. Cook 1 minute.

Add the Noilly Prat Vermouth, deglaze pan and reduce until thick and syrupy. Add beef consommé and water. Turn the heat to high and let the sauce boil and reduce. Add the cream and continue reducing to desired consistency.

Taste and season with salt and pepper. Return the meatballs to the sauce and heat thoroughly.

Serve over egg noodles or rice.

Serves 16-20 as an appetizer or 8 for dinner.

By: Ellie

Ellie — Wed, 09 Feb 2011 20:02:14 +0000

THere was a recipe for “Noilly Pratt Meatballs” from about 40 years ago and no one in the family can now find it!!! It was one of the best meatball recipes that any of us have had made with red sweet vermouth, apple sauce, chili sauce, bread crumbs and ?? what else. Does anyone have this recipe??? It was on the bottle of Noilly Pratt vermouth about 30-40 years ago and we’ve LOST IT!!!!!

By: Brautigan

Brautigan — Fri, 26 Nov 2010 18:28:47 +0000

I love the new NP, particularly since I can’t find Lilly Blanc where I live. As Emily H says, try that Martini with a twist instead of an olive – really complements the notes in the new vermouth. Even better with a drop or two of bitters.

By: Chaz

Chaz — Sat, 06 Nov 2010 05:16:04 +0000

I have tried the new Noilly Prat, not realizing that they had changed the recipe. I thought the bottle had gone bad.

By: Emily H

Emily H — Sun, 12 Jul 2009 19:37:15 +0000

To Dick Sallee: have you tried Dolin’s dry vermouth?