Lemon Cream Sauce

Ingredients

  • 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
Lemon Cream Sauce

Photo: Peachyeung316 / Wikimedia Commons / CC BY-SA 4.0

Procedure

  1. Boil the vermouth, chicken stock and lemon juice in a small non-reactive saucepan until reduced to about 2 tablespoons.
  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.