Sauce Suprême

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Preparation info

  • About

    2 cups

    • Difficulty


Appears in

New York Times Menu Cookbook

New York Times Menu Cookbook

By Craig Claiborne

Published 1966

  • About


  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup hot Chicken Stock
  • ½ cup light cream
  • Salt
  • ¼ teaspoon grated nutmeg
  • 1 egg yolk, lightly beaten


  1. Heat the butter and blend in the flour. Stir in the stock, beating with a wire whisk. When the mixture is thickened and smooth, add the cream. Add salt to taste and the nutmeg. Simmer, stirring frequently, for ten minutes.

  2. Remove from the heat. Add a little of the hot mixture to the beaten egg yolk, then return to the sauce in the pan. Reheat for one or two minutes, but do not let the sauce boil after the egg is added.

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