Lemon Cream Sauce
Source and licence
"Lemon Cream Sauce" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Lemon_Cream_Sauce, revision 4518964), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Lemon_Cream_Sauce&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Read the original CC-BY-SA-4.0 Revision 4518964
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
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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
Method
- 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.