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​Place veloute in the saucepan and simmer over moderate heat until reduced by about one-fourth. Stir occasionallyPour the cream into a stainless-steel bowl and temper it by slowly stirring in a little of the hot sauce. Stir this mixture slowly back into the sauce in the pan and return the sauce just to a simmer.Swirl in raw butter pieces. Season to taste with salt, pepper, and a few drops of lemon juice.Strain through cheesecloth.



yields 500 ml