These classic sauces, including the Suprême Sauce, Allemande Sauce and others, can be served with all kinds of chicken and poultry dishes, from hearty grilled or roasted chicken to mild poached chicken. Many of the sauces here also pair well with veal.
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This creamy mushroom sauce can be served with chicken and poultry dishes as well as veal. It's made by adding sautéed mushrooms to a basic Suprême Sauce or Allemande Sauce.
The Suprême Sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream. It's also the base from which a number of other sauces on this list (like the Mushroom or the Aurora sauces) are built.
The Allemande Sauce (which is also sometimes called "German Sauce") is a finished sauce made by thickening a veal velouté with a mixture of egg yolks and heavy cream called a liaison. It can be served with veal, poached chicken, vegetables or eggs.
In classical cooking, anything "Lyonnaise" indicates that there are onions involved. Thus, the Lyonnaise Sauce is a demiglaze-based sauce made with onions and white wine vinegar. It pairs well with grilled and roasted poultry dishes.
The Hungarian Sauce is made by reducing white wine with sautéed onions and paprika, and then adding either chicken velouté or veal velouté sauce. The Hungarian Sauce is an ideal accompaniment for sautéed chicken.
The Aurora Sauce is a creamy tomato sauce that goes beautifully with eggs, vegetables and pasta dishes, and it's also fantastic with poached chicken. It's made by adding tomato purée to a basic Suprême Sauce or Allemande Sauce.
The Poulette Sauce is a creamy, tangy mushroom sauce for chicken and poultry dishes. The word poulette is from the French word for "pullet," which refers to a young hen. The Poulette Sauce is made by adding sautéed mushrooms, chopped parsley and lemon juice to a basic Allemande Sauce.