Sauce Suprême
A chicken velouté reduced with cream until it turns lush, ivory, and glossy, then mounted with cold butter for a mirror shine. The supreme of the white sauces — built for poached chicken, supreme of fowl, and anything that wants to taste of pure, silken poultry.
Ingredients
For 4 servings · tick what is ready
Use the scaled ingredient list. Steps and temperatures stay unchanged; use a larger pan or dish if needed. Seasonings to taste stay to taste.
How to make it
Melt the butter over medium-low heat until it foams without browning, then whisk in the flour. Cook, stirring, 4 to 6 minutes until the raw-flour smell turns to toasted hazelnut and the paste is pale straw — a blond roux.
Off the heat, whisk the warm white chicken stock into the roux in three or four additions, letting each disappear before the next. Return to medium heat, bring to a gentle boil whisking, then drop to a bare simmer and skim until the surface runs clean.
Pour the heavy cream into the simmering velouté. Reduce gently over medium-low heat, stirring often and scraping the bottom, until the sauce is enriched, ivory, and thick enough to coat the back of a spoon. This cream reduction is what turns a plain velouté into a suprême — expect to lose roughly a third of the volume.
Off the heat, whisk in the cold butter a cube at a time, swirling the pan, letting each piece melt into the sauce before adding the next (monter au beurre). This gives the suprême its mirror gloss and a final velvet richness. Season with salt and a touch of white pepper. Keep it warm but never let it boil after mounting, or the butter will split.
About this recipe
By ForkRecipe Kitchen · Source: ForkRecipe / FoodML and contributors. Recipe content available under CC BY-SA 4.0.
Serving count is an estimate; check quantities in the source recipe.