Supreme Sauce

Ingredients

• 1 qt chicken velouté
• 1 C heavy cream
• 2 tbs cold butter
• Salt, white pepper and lemon juice to taste

Directions

1. Heat the velouté in a medium saucepan and simmer until reduced by 25%, stirring occasionally.
2. Pour the cream into a metal bowl and temper by slowly incorporating a small amount of the hot velouté.
3. Slowly stir this into the sauce, and return to a very low simmer.
4. Swirl in the raw butter until melted, then season to taste with salt, pepper and lemon juice. Strain through cheesecloth.