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Credit: Patrick O'Brien
Sizzle, Summer 2014
8 oz. chicken velouté
2 oz. heavy cream
¼ oz. butter
1/8 t. salt
1/8 t. white pepper
Few drops lemon juice
1. Simmer velouté over moderate heat; reduce by one-fourth.
2. Temper cream by slowly stirring sauce into stainless-steel bowl.
3. Stir in butter, salt, pepper and lemon juice. Strain.
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