Cookbook:Lemon Cream Sauce

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Cookbook | Ingredients | Recipes | Sauces



  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.