• 1 litre chicken velouté
  • 240 ml heavy cream
  • 1 tbsp butter
  • salt and freshly ground white pepper, to taste
  • Lemon juice, to taste (e.g. 1 dessert spoon)


  1. In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don’t let it boil. Cover and keep warm.
  2. Heat the velouté in a separate saucepan over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about 250 ml.
  3. Stir the warm cream into the velouté and bring it back to a simmer for just a moment.
  4. Stir in the butter, season to taste with salt and white pepper and a dash of lemon juice. Strain through fine sieve and serve right away.

If you want to prep the sauce a little in advance, when it is finished pour it into a thermos flask and store in that until you are ready to use it.