Cookbook:Lemon Cream Sauce
(Redirected from Cookbook:Lemon cream sauce)
Cookbook | Ingredients | Recipes | Sauces
IngredientsEdit
ProcedureEdit
- Boil the vermouth, chicken stock and lemon juice in a small non-reactive saucepan to about 2 tablespoonful.
- 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.