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
Ingredients for 10 servings (565 g) · the original recipe
Method
- 1
Boil the vermouth, chicken stock and lemon juice in a small non-reactive saucepan until reduced to about 2 tablespoons.
Stovetop - 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.
Stovetop - 4
Remove from the heat and stir in the whipped cream and chopped herbs.
Recipe from Wikibooks Cookbook, written by Wikibooks contributors. Used under the CC BY-SA 4.0 licence; the ingredient list and method on this page are taken from that page and edited (its notes, tips and variations are not reproduced), and are available under the same licence. The macros, equipment tags and scaling are Ma Kitchen’s own and are not the source’s figures. Ma Kitchen is not affiliated with or endorsed by Wikibooks Cookbook. Copied on 2026-11-12.
Ratings and comments
0 votes · 0 comments. Rate it on its own, or add a comment for the next cook.
Made it? Sign in to rate it and leave a note for the next cook.