Supreme Sauce

Name: Supreme Sauce
Yield: Makes 500 ml
Cuisine: Australian
Ingredients: 500 ml Velouté Sauce, made with White Chicken Stock or Fish Stock, as appropriate; 100 g button mushrooms, finely sliced; 30 g cold unsalted butter, cut into 4 pieces; salt and freshly ground white pepper

Preparation info

Makes
500 ml

Difficulty
Easy

Appears in

French

By Damien Pignolet

Published 2005

About

Serve this mushroom-infused sauce with poached fish, veal or chicken, sweetbreads with asparagus, poached eggs with asparagus or sautéed veal cutlets.

Ingredients

500 ml Velouté Sauce, made with White Chicken Stock or Fish Stock, as appropriate
100

Oceania
Europe
Australia
France
Sauce
Mediterranean

Method

In a heavy-based saucepan, slowly bring the sauce and mushrooms to the boil and simmer for 10 minutes, stirring frequently - it should reduce a little in volume.
Strain through a fine sieve then whisk in the butter. Check the seasoning and adjust with salt and pepper, if necessary.