Sauce Suprême
Sauce suprême is a classic French cuisine sauce, belonging to the velouté family. It is made with poultry stock, fresh cream, and mushrooms. This smooth and d
Sauce suprême is a classic French cuisine sauce, belonging to the velouté family. It is made with poultry stock, fresh cream, and mushrooms. This smooth and delicate sauce is ideal for accompanying poultry, fish, eggs, or vegetables. Its refined flavor and velvety texture make it a staple of French gastronomy. The preparation of this sauce requires some technique to obtain a perfect texture. It should be prepared and served immediately.
Time
40 min. =
15 min. +
25 min.
Utensils
1 knife1 sauce pan1 whisk
Ingredients for 4 parts
- 30 g. butter
- 0.25 c. à c. sea salt
- 30 g. soft / patent flour
- 200 ml. crème fraîche
- 500 ml. chicken broth
- 0.25 c. à c. white pepper
- 100 g. champignon de paris
Steps
- Cut the mushrooms into slices.
- In a saucepan, melt the butter over low heat.
- Add the flour and mix until you get a roux.
- Gradually pour in the poultry stock, stirring constantly with a whisk until you get a smooth sauce.
- Simmer the sauce over low heat for 10 minutes, stirring occasionally.
- Add the mushrooms, fresh cream, salt, and white pepper. Simmer for 5 minutes.
- Serve hot with poultry, fish, eggs, or vegetables.