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Recipe Detail Page
Citrus Cream Sauce
Holiday 2005
This sauce is excellent with fish or seafood, as well as chicken.
Makes ½ cup (125 mL) sauce
1 tbsp (15 mL) Dijon mustard
2 tsp (10 mL) sugar
2 tbsp (25 mL) lime juice
2 tbsp (25 mL) lemon juice
1 cup (250 mL) chicken stock (recipe follows)
¼ tsp (1 mL) grated lemon rind
½ cup (125 mL) whipping cream
1. Combine mustard, sugar, lime juice and lemon juice in a pan over medium-high heat. Bring to boil and boil for 1 minute or until reduced by half.
2. Whisk in chicken stock and cook for 2 minutes or until reduced slightly. Add lemon rind and cream and boil for 4 minutes or until sauce is reduced to ½ cup (125 mL).
Makes ½ cup (125 mL) sauce
Chicken Stock
4 lb (2 kg) chicken on the bone
20 cups (5 L) cold water
2 onions, quartered
2 large carrots cut into chunks
2 stalks celery, cut in thirds
3 cloves garlic, unpeeled
1. Place chicken bones in a large stockpot. Add cold water, adding more cold water if necessary to cover the bones by 2-inches (5-cm). Bring to a boil on high heat. With a slotted spoon, skim the foam from the top and discard.
2. Reduce heat to low. Add onion, carrots, celery stalks and garlic and simmer slowly for 4 hours or until the stock is reduced by one-third. If you are using a whole chicken, remove the poached meat after 1 hour to use for other purposes and return the bones to the pot.
3. Cool the stock and strain into a large bowl. Cover and refrigerate.
Makes about 12 cups (3 L)
