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 to taste with kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.