Cookbook:Lemon Cream Sauce

| Sauces

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

Procedure

 * 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.