Cookbook:Lemon Cream Sauce

Cookbook | Ingredients | Recipes | Sauces

IngredientsEdit

• 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

ProcedureEdit

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.