Lemon Cream Sauce
Zutaten
- 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
Anleitung
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.
