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FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Sauce

Lemon Cream Sauce

| Sauces

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

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

  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.