24 Sauce Suprême

Preparation info

  • To make

    1 litre

    • Difficulty


Appears in

Le Guide Culinaire

By Auguste Escoffier

Published 1903

  • About

Sauce Suprême is Ordinary Velouté finished with cream; it should be very white in colour and delicate in flavour.


  • 1 litre ( pt or U.S. cups) chicken Velouté
  • 1 litre ( pt or U.S. cups) White Chicken Stock
  • 1 dl ( fl oz or ½ U.S. cup) mushroom cooking liquor
  • dl (12 fl oz or U.S. cups) fresh double cream
  • 80 g (3 oz) best quality butter



Place the Velouté, stock and mushroom liquor in a heavy shallow pan; bring to the boil and reduce quickly adding dl (9 fl oz or 1⅛ U.S. cups) of the cream in small quantities during the process, working the sauce continuously with a metal spatula. When the sauce has been reduced by one-third, pass it through a fine strainer or tammy cloth. Finish the sauce with the remainder of the cream and the butter.