NO PHOTO
Ingredients
ScaleNo serving count in the source — scale by factor
- vermouth1/2 cup
- chicken stock1/2 cup
- lemon juice, strained2 tbsp
- butter, 1 stick; chilled, cut into 8 pieces4 oz
- heavy cream, whipped3/4 cup
- chives or parsley, chopped3 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 4 steps
Boil the vermouth, chicken stock and lemon juice in a small non-reactive saucepan until reduced to about 2 tablespoons.
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.
Region evidence: no stated origin (basic dish)
