Cookbook:Lemon Cream Sauce
Lemon Cream Sauce | |
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Category | Sauce recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauces
Ingredients
editProcedure
edit- 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.