To a medium pot, add chicken stock and onion flakes.

Place over medium high heat, uncovered, and bring to a boil.

In a small bowl, combine 1 teaspoon unsalted butter and flour. Mix until it becomes a paste.

Whisk butter/flour mixture into stock. Strain out the scum that forms on top.

Boil, still uncovered, until mixture is reduced to 1/3. Stock should be thick enough to coat the back of a spoon.

Add white pepper, salt, and lemon (Do not add too much of lemon juice all at once. Squeeze in 1/2 a teaspoon first and taste test. What you are after is a subtle tartness.) Mix well.

Add heavy cream. Mix well.

Remove from heat. Whisk in 4 tablespoons cold butter.

Set aside and keep warm.