Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
  4             quarts  veloute sauce
  4             ounces  unsalted butter
  1              quart  heavy cream
                        kosher salt
                        white pepper
                        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