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.