This recipe is from Chef Nick's Spring 2011 workshop on French Sauces. The recipe will make about 2 cups.
Prep Time: 5 minutes, Cook Time 10 minutes, Serves 4
3 tablespoons butter
3 tablespoons flour
2 cups chicken, fish, or veal stock
Supreme Sauce: Pour 1 quart chicken or veal velouté in a 2-quart saucepan and simmer over low heat until reduced in volume by 1/4. Place 1 cup heavy cream in a bowl and temper by slowly incorporating about a 1/2 cup of the velouté into the cream. Slowly stir the cream mixture into the sauce, and return to a very low simmer. Add 8 tablespoons butter, 1 at a time, into the sauce while stirring constantly. Add 1 teaspoon, or to taste, lemon juice. Adjust seasonings, as needed. Strain the sauce through cheesecloth or a fine strainer and serve immediately.