Bring veloute to a simmer. Sweat shallots in clarified butter until softened but not browned. Deglaze with the white wine and simmer until nearly dry (au sec). Add the cream and reduce until it coats the back of a spoon (nappe.)

Add shallot/cream mix to warmed veloute and reduce gently about 50% to around the nappe state. Season (caution: if using canned broth, it may need no salt at all) add pepper to taste and a squirt of lemon juice. Remove from heat and whisk in 2T of cold butter.