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Suprême sauce
Preparation info
- Makes approximately
800 ml
- Difficulty
Easy
- Ready in
20 min
Appears in
Published 1999
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.
Ingredients
40 g 1¼ oz 40 g 1¼
Method
- 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
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