Ivory Sauce

Grrrrrgh!
Course : Sauces
From: HungryMonster.com
Serves: 1
 

Ingredients:

4 quarts veloute sauce
4 ounces unsalted butter
1 quart heavy cream
1 teaspoon kosher salt
1 teaspoon white pepper
2 tablespoons fresh lemon juice
2 ounces demiglaze
 

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

 

Nutritional Information:

4095 Calories (kcal); 444g Total Fat; (95% calories from fat); 20g Protein; 27g Carbohydrate; 1553mg Cholesterol; 370mg Sodium