Cookbook:Lemon Cream Sauce
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| Lemon Cream Sauce | |
|---|---|
| Category | Sauce recipes |
| Difficulty |  |
Cookbook | Ingredients | Recipes | Sauces
Ingredients[edit | edit source]
- ½ cup vermouth
- ½ cup chicken stock
- 2 tbsp lemon juice, strained
- 4 oz (1 stick) chilled butter, cut into 8 pieces
- ¾ cup heavy cream, whipped
- 3 tbsp chopped chives or parsley
Procedure[edit | edit source]
- Boil the vermouth, chicken stock and lemon juice in a small non-reactive saucepan until reduced to about 2 tablespoons.
- Remove from the heat and beat in two pieces of chilled butter.
- Set over a very low heat and beat in the rest of the butter, a piece at a time.
- Remove from the heat and stir in the whipped cream and chopped herbs.