Chicken Suprême Sauce

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Gather the ingredients.
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.
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.
Stir the warm cream into the velouté and bring it back to a simmer for just a moment.
Stir in the butter, season with kosher salt and white pepper to taste, and just a dash of lemon juice. Strain through cheesecloth and serve right away.