Ingredients
Everything you'll need to make this recipe
1
½ cup vermouth
2
½ cup chicken stock
3
2 tbsp lemon juice, strained
4
4 oz (1 stick) chilled butter, cut into 8 pieces
5
¾ cup heavy cream, whipped
6
3 tbsp chopped chives or parsley
Instructions
Step-by-step guide to making this recipe
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.