Cookbook:Lemon Cream Sauce

Cookbook | Ingredients | Recipes | Sauces


  • ½ cup vermouth
  • ½ cup chicken stock
  • 2 Tbs. lemon juice, strained
  • 4 oz. (1 stick) chilled butter, cut into 8 pieces
  • ¾ cup heavy cream, whipped
  • 3 Tbs. chives or parsley, chopped


  1. Boil the vermouth, chicken stock and lemon juice in a small non-reactive saucepan to about 2 tablespoonful.
  2. Remove from the heat and beat in two pieces of chilled butter.
  3. Set over a very low heat and beat in the rest of the butter, a piece at a time.
  4. Remove from the heat and stir in the whipped cream and chopped herbs.