Yield
makes 1/2 cup
cook time
30 minutes
prep Time
5 minutes
Total time
35 minutes
Add the chicken stock to a pot and place it on the stove on high heat. Bring to a boil and reduce the heat to a simmer.
Once you reach the stage where the stock has thickened, add cream while stirring with a whisk.
Bring the stock with the cream to a boil and reduce again for 1-2 minutes. Now add the butter cubes and whisk rapidly until well emulsified.
Finally, adjust the seasoning with lemon juice and add salt if needed.