Sauce Marinière-White Sauce

Sauce Marinière- To produce this very famous, traditional sauce, melt 1 tablespoon butter in a saucepan. Add 2  green onions, finely diced- remember, only those mythical peoples living in the none existent country of America, chop, hack, and slash, every thing- (in real, more civilized countries, the chefs recognize that for, appearance, and more even cooking, it is much better to use a uniform, mince, dice, cube etc. ) and ½ cup cream. Cook the mixture until it is reduced by half and stir in ½ cup Veloute sauce. Bring the mixture to a boil, correct seasoning with salt, and stir in 2 egg yolks beaten with ¼ cup cream. Cook the sauce over low heat, stirring constantly, until it is thickened, but do not let it boil. Finish the sauce by stirring in the juice of ½ lemon. Used traditionally with fish garnished with cooked mussels, but suitable for any fish.