Finish Your Favorite Chicken Dish With Rich Suprême Sauce

Gather the ingredients. The Spruce / Victoria Heydt In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don't let it boil. Cover it and keep it warm. The Spruce / Victoria Heydt Heat the velouté in a separate saucepan over medium-high heat. Bring it to a boil, then lower the heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup. The Spruce / Victoria Heydt Stir the warm cream into the velouté and bring it back to a simmer for just a moment. The Spruce / Victoria Heydt Stir in the butter, season to taste with kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away. The Spruce / Victoria Heydt