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. Reduce Velouté: Heat velouté in a medium saucepan and simmer until reduced by about 25%, stirring occasionally.
2. Temper Cream: Pour cream into a metal bowl. Slowly whisk in a small amount of the hot velouté to temper.
3. Combine: Gradually stir the tempered cream back into the sauce and return to a very low simmer.
4. Finish: Swirl in raw butter until melted. Season to taste with salt, pepper, and lemon juice.
5. Strain: Strain the sauce through cheesecloth until smooth.

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