Sauce Suprême

Sauce Suprême

1 Quart Sauce Velouté

1 Quart White Stock (Chicken, Veal, or Fish)

1 Cup of Mushroom Cooking Liquid *

1 Cup of Heavy Cream or Crème Fraîche

3 Ounces Butter

Combine all ingredients and bring to a simmer.  Lower heat and reduce by 2/3, approximately one quart.  Skim off fat during reduction.  Finish sauce by stirring in 1 cup of heavy cream and 3 ounces of butter.