Steps: |
| -Combine the chicken stock, half of the cream and the white wine in a large saucepan. |
| -Allow 4-6 inches of room for the liquid to boil up in the pan. |
| -Heat over medium high heat at a steady roll. |
| -Reduce the liquid until there is a cup left. |
| -Decrease the heat to medium low and add the remaining cream. |
| -Whisk the sauce while adding the butter one tablespoon at a time. |
| -Add the lemon juice and simmer until it is thick enough to coat a spoon. |
| -Add the jullienned sorrel and season to taste. |
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