Cookbook:Lemon Cream Sauce
Appearance
Lemon Cream Sauce | |
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Category | Sauce recipes |
Difficulty |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Sauces
Ingredients
[edit | edit source]- ½ cup vermouth
- ½ cup chicken stock
- 2 tbsp lemon juice, strained
- 4 oz (1 stick) chilled butter, cut into 8 pieces
- ¾ cup heavy cream, whipped
- 3 tbsp chopped chives or parsley
Procedure
[edit | edit source]- 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.