Editor's note: Use this pan sauce to flavor Chef John Besh's Busters and Grits.

Ingredients

　　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

Step 1

Step 2

　　Reprinted with permission from My New Orleans: The Cookbook, by John Besh., © September 2009 Andrews McMeel Publishing