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