Cream Sauce

Ingredients

• 1 liter béchamel (mother sauce of butter, flour, and milk)
• 2 deciliters heavy cream
• 4.5 deciliters heavy cream, very fresh
• 0.5 whole fresh lemon juice

Instructions

1. Add 2 deciliters of cream to 1 liter of béchamel. Reduce over high heat with a spatula, stirring constantly, until the total volume of sauce and cream reaches 3 quarts of a liter.
2. Pass the sauce through a fine strainer (étamine). Return it to its proper consistency by adding, little by little, 4.5 deciliters of very fresh heavy cream and the juice of half a lemon, stirring to incorporate smoothly.