📝 About This Recipe
Born from the legendary French 'Mother Sauce' Velouté, Sauce Suprême is a luxurious, ivory-colored masterpiece that represents the height of classical culinary refinement. By enriching a delicate chicken stock base with heavy cream and a touch of bright lemon, this sauce achieves a silky, mouth-coating texture that is both deeply savory and elegantly light. It is the gold standard for elevating simple poultry and veal dishes into something truly extraordinary.
🥗 Ingredients
The Velouté Base
- 3 tablespoons Unsalted high-quality butter (European style preferred)
- 3 tablespoons All-purpose flour (sifted)
- 3 cups White chicken stock (homemade or low-sodium, kept warm)
- 4-5 whole White peppercorns (to be strained out later)
The Enrichment (Suprême)
- 1/2 cup Heavy cream (room temperature)
- 1-2 teaspoons Fresh lemon juice (strained of seeds)
- 1 tablespoon Unsalted butter (chilled and cubed for finishing)
- 1/2 teaspoon Fine sea salt (or to taste)
- 1/8 teaspoon White pepper (ground, to maintain the white color)
Optional Aromatics
- 2-3 pieces Button mushrooms (cleaned and sliced, to simmer for earthy depth)
👨🍳 Instructions
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1
In a heavy-bottomed saucepan over medium-low heat, melt the 3 tablespoons of butter until it begins to foam slightly, ensuring it does not brown.
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2
Whisk in the flour all at once to create a roux. Cook the roux for 2-3 minutes, whisking constantly. You want a 'blond roux'—it should smell slightly nutty but remain very pale in color.
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3
Slowly begin adding the warm chicken stock, about 1/2 cup at a time. Whisk vigorously after each addition to ensure a completely smooth consistency before adding more.
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4
Once all the stock is incorporated, add the whole white peppercorns and the sliced mushrooms if using. These will infuse the sauce with subtle depth.
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5
Bring the sauce to a very gentle simmer. Reduce the heat to low and let it cook for about 20-25 minutes, stirring occasionally. The sauce should reduce and thicken until it coats the back of a spoon (the 'nappe' stage).
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6
Carefully strain the sauce through a fine-mesh chinois or sieve into a clean saucepan to remove the peppercorns, mushrooms, and any potential lumps.
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7
Return the strained sauce to low heat and whisk in the heavy cream. Allow it to simmer for another 5 minutes to fully integrate the flavors and achieve a rich, ivory sheen.
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8
Remove the pan from the heat. Whisk in the lemon juice one teaspoon at a time; this provides a necessary brightness that cuts through the richness.
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9
Taste the sauce and season with sea salt and ground white pepper. Be cautious with the white pepper, as its flavor is more pungent than black pepper.
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10
For a professional 'glossy' finish, whisk in the final tablespoon of chilled butter (monter au beurre) just before serving.
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11
Serve immediately while warm, or keep in a double boiler to prevent a skin from forming.
💡 Chef's Tips
Always use white pepper instead of black pepper to maintain the pristine, creamy appearance of the sauce. If the sauce is too thick, whisk in a tablespoon of warm stock to reach your desired consistency. To prevent a skin from forming while the sauce sits, press a piece of plastic wrap directly onto the surface of the sauce. Never let the sauce boil rapidly after adding the cream, as this can cause the delicate fats to separate. For an even more authentic version, use a stock made from poaching the chicken you intend to serve with the sauce.
🍽️ Serving Suggestions
Classic Vol-au-Vent: Fill puff pastry shells with poached chicken and peas, smothered in this sauce. Poulet à la Suprême: Serve over pan-seared or poached chicken breasts with steamed asparagus. Pair with a crisp, acidic white wine like a Chablis or an oaked Chardonnay to complement the creaminess. Serve alongside a simple pilaf of basmati rice to soak up every drop of the luxurious liquid. Exquisite as a base for 'Sauce Albufera' by adding a touch of meat glaze and pimento butter.