Instructions: In a sauce pot, heat the olive oil. Lightly saute the onions, carrots, celery, and garlic, about 1 to 2 minutes. Season with salt and pepper. Add the lemon juice, Worcestershire sauce, hot sauce, and veal stock. Cook over high heat for 1 to 2 minutes. Turn off the heat, add the cream and mount in the butter. Reseason with salt and pepper. Strain through a chinoise.

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