Recipe type: Sauce
- 12 cups chicken velouté
- ½ cup mushroom stems
- ½ cup heavy cream
- 4 tbsp. butter
- Add the mushroom stems to the velouté sauce and simmer for 5-10 minutes.
- Strain the sauce through a chinois.
- Add the cream and simmer some more until the sauce coats the spoon.
- Off the heat, add the butter, bit by bit.
- Taste for seasonings.