Lemon Cream Sauce
This lemon cream sauce builds a silky, tangy finish from a tight reduction of vermouth, chicken stock and lemon juice. Cold butter is beaten in piece by piece over very low heat, a classic way to thicken a sauce without flour. Folding in whipped cream at the end makes it light rather than heavy, and fresh chives or parsley add a green, savory note. Spoon it over poached fish, chicken or steamed vegetables.
Instructions
Pour the vermouth, chicken stock and strained lemon juice into a small non-reactive saucepan. Boil until the liquid has reduced to about 2 tablespoons, which leaves a concentrated, syrupy base.
Take the pan off the heat and beat in two pieces of the chilled butter until they melt into the reduction.
Put the pan over a very low heat and beat in the remaining butter one piece at a time, adding the next only once the last has melted. Keep the heat gentle so the sauce stays smooth and does not separate.
Remove the pan from the heat once more. Stir in the whipped cream and the chopped chives or parsley, and serve.
Make it personal.
Custom engraved cutting boards, utensils, and kitchen accessories. Great gifts for anyone who cooks.
Shop Custom Chef →Affiliate link · PicksByRecipe may earn a commission at no extra cost to you.
