RCI-SC.002.0003.001

Lemon cream sauce

Name: Lemon cream sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ½ cup vermouth; ½ cup chicken stock; 2 unit Tbs. lemon juice (strained); 4 oz (1 stick) chilled butter (cut into 8 pieces); ¾ cup heavy cream (whipped); 3 unit Tbs. chives or parsley (chopped)

Sauces

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

vermouth
½ cup
chicken stock
½ cup
Tbs. lemon juice
strained
2 unit
(1 stick) chilled butter
cut into 8 pieces
4 oz
heavy cream
whipped
¾ cup
Tbs. chives or parsley
chopped
3 unit

Method

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

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.

Lemon cream sauce

Ingredients

Method

What Makes This Variant Distinct