Maitre d’ Hotel Sauce- White Sauce

To 1 cup Veloute add ¼ cup water. Heat the mixture in a saucepan and beat in, a little at a time, ¼ cup butter. Add the juice of ½ lemon and 1 tablespoon each of finely diced parsley and fresh tarragon. Serve hot. This sauce is not to be confused with maitre d’hôtel butter