100ml (3.5 floz)half fat whipping cream (crème fleurette)15% fat (less than ½ cup; 0.4)
pepper a few grinds of the peppermill
25g (1 oz)butterunsalted, roughly chopped
Instructions
Bring the chicken stock to the boil in a saucepan.
Meanwhile, whisk the yolks with the lemon juice, zest and cream in a bowl. To temper the egg yolks, pour over the hot stock then transfer the liquid back into the pan over a medium heat.
Add the butter and whisk constantly over a medium heat for about 5 minutes until the sauce thickens and bubbles. Whisk for a further 5 minutes or until the sauce is thicker and glossy. Season to taste.
Notes
I deliberately don't salt the sauce with as there is enough in the chicken stock. However, feel free to season to your own taste.Also delicious with stuffed mini pumpkins.Good wine varietals that pair with lemon sauce: any 'creamy' chilled whites such as Chardonnay, Chenin Blanc, Marsanne, Roussane or Viognier are my personal favourites as they are buttery and fruity. So, a Côte du Rhône white to a Burgundy chardonnay to a Condrieu.Measures: Please note that all my recipes are best made using digital kitchen scales in precise metric grams. Both ounces (and cups) are given as an approximate guide.
Keyword lemon cream sauce, sauce for roast chicken