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Suprême Sauce Recipe

User Rating 4 Star Rating (1 Review)

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Plate of coronation chicken with salad
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Suprême Sauce Recipe

The Suprême Sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream.

The Suprême Sauce is an ideal accompaniment for sautéed chicken. It's also the base from which a number of other classical sauces are built — such as the Ivory, the Mushroom or the Aurora sauces.

Also see: The Mother Sauces

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Ingredients:

  • 1 quart chicken velouté
  • 1 cup heavy cream
  • 1 Tbsp butter
  • Kosher salt and freshly ground white pepper, to taste
  • Lemon juice, to taste

Preparation:

  1. In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don't let it boil. Cover and keep warm.

  2. Heat the velouté in a separate saucepan over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.

  3. Stir the warm cream into the velouté and bring it back to a simmer for just a moment.

  4. Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.
Makes about 1 quart of Suprême Sauce.
User Reviews

Reviews for this section have been closed.

 4 out of 5
supreme Sauce, Member davidderijke

Great sauce very easy no rocket science. I have prepared the Veloute by making the stock 50% water 50% White Wine which gives it a tangy taste. I have added mushrooms and a thick pinch of mustard powder. It was great with chicken and pork loin and we finished the quart with 10 persons that night, using our fingers in the pan for the last drops.

10 out of 13 people found this helpful.

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