Cream sauce (with lemon)

1 cup

Ingredients

Quantity Ingredient
1 each Shallot; finely chopped, OR
1 tablespoon White part of scallion; finely chopped
1 tablespoon Lemon juice
Salt and ground white pepper
½ cup Butter
½ cup Heavy cream

Directions

Put the shallot or scallion in a small pan with the lemon juice and 3 tablespoons of water. Add a little seasoning and boil until the liquid has reduced to about 2 teaspoons.

Meanwhile, heat the butter in the top of a double boiler over simmering water. Strain in the reduced liquid. Slowly stir in the cream until hot and completely amalgamated. Taste and season.

...good with poached fish, vegetables, eggs or chicken, ... pasta.

From _The Sauce Book_ Pepita Aris McGraw-Hill, 1984 ISBN 0-07-002189-9 Typos by Jeff Pruett Submitted By JEFF PRUETT On 05-06-95

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