Preparation:
heat veloute sauce to a simmer in a large saucepot, over a medium flame heat and stir until reduced by one-fourth pour cream into a stainless steel bowl stir in 1/4 cup of the hot sauce, to temper slowly stir tempered cream back into the hot sauce return to a simmer cut butter into small pieces swirl pieces of butter into hot sauce stir in meat glaze season lightly to taste with salt, white pepper, and lemon juice strain through a chinois keep warm in a bain marie or cool quickly in ice or a cold water bath and chill serve warm |
