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Lemon Cream Sauce

Lemon Cream Sauce — a sauce recipe, 6 ingredients.

Sauce

contains dairycontains meatcontains alcohol

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 4 oz (1 stick) chilled butter, cut into 8 pieces → plant butter, ghee (mostly lactose-free), or olive oil
  • ¾ cup heavy cream, whipped → lactose-free heavy cream or full-fat coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0