Following the butter-enriched method, combine the 2 cups (500 milliliters) white stock (which may or may not be reduced) and the half cup (125 milliliters) cream. Use an immersion blender to work 0.4% lambda carrageenan (0.25 gram) into the stock-cream mixture. Do not reduce the sauce. Whisk in the butter or Paprika Butter if desired. For futher stability, combine 2% liquid lecithin (6 grams) with the butter used to finish the sauce.