Suprême sauce


Preparation info

  • Makes approximately

    800 ml

    • Difficulty


    • Ready in

      20 min

Appears in

Sauces: Le Cordon Bleu Home Collection


By Le Cordon Bleu

Published 1999

  • About

This creamy velouté sauce is the accompaniment to the classic poached chicken dish, Chicken suprême. It is also delicious, however, with grilled chicken breast as shown here.


  • 40 g ( oz) unsalted butter
  • 40 g (


  1. Melt the butter in a deep heavy-based pan over low-medium heat. Sprinkle the flour over the butter and cook for 1–2 minutes without allowing it to colour, stirring continuously with a wooden spoon. The mixture should be white and frothy. Remove from the heat. Stir in a little hot stock and blend well using a wooden spoon or whisk. Little by little, add the remaining stoc