White Wine Sauce

Procedure

1. Reduce the wine by half in a saucepan.
2. Add the velouté and simmer until reduced to desired consistency.
3. Slowly stir in the hot (or tempered) cream.
4. Remove from heat and swirl in raw butter pieces.
5. Season to taste with salt, white pepper, and a few drops of lemon juice.
6. Strain through cheesecloth.