The richest of the white derivatives: chicken velouté reduced with cream and mushroom liquor, finished with butter and lemon. Velvet in a sauce boat, and the standard sauce with poached poultry.
Sauce suprême
Sauce suprême
Sauce suprême
Sauce suprême
Method
01
Mushroom liquor
Bring the mushrooms to the boil with 100 ml of water and a few drops of lemon juice and leave to infuse for 10 minutes. Strain and keep the liquid; you can use the mushrooms elsewhere.
02
Reduce
Bring the velouté to the boil with the mushroom liquor and half of the cream and reduce over a moderate heat to about two-thirds, stirring and skimming regularly.
03
Check
The sauce should coat the back of a spoon; draw a line through it and the line should stay.
04
Strain
Pass through a fine sieve.
05
Finish
Off the heat, stir in the remaining cream, whisk in the cold butter and season with salt, white pepper and a few drops of lemon juice.
Tips & notes
Keep skimming while it reduces. Anything you leave in now will turn into grey specks in a sauce that should be brilliant white. Keeps for 3–4 days in the fridge, and freezes very well (up to 3 months); the flavour often deepens further the next day.
Chef's tip
Suprême is the modern successor to sauce allemande: where allemande is thickened with egg yolks, suprême uses cream and reduction. That makes it more stable and better keeping, and explains why it has displaced allemande in most kitchens.
Variations
- Sauce Albufera – Suprême with a spoonful of glace de viande, classic with stuffed chicken.
- Sauce ivoire – Suprême with a splash of light veal glaze, creamy ivory in colour.
- With tarragon – Infuse tarragon stalks while reducing and finish with chopped leaves.
Contains:
Milk
Serve with
- Poached chicken
- Guinea fowl
- Veal blanquette
- Vol-au-vent
- Sweetbreads
- Rice
| Calories | 185 kcal |
|---|---|
| Protein | 3 g |
| Carbohydrates | 3 g |
| Fat | 18 g |
| Fibre | 0 g |
Estimated values, calculated from standard nutritional values per ingredient.
