Wayne Gisslen

Suprême Sauce

Preparation info

  • 2

    qt
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS

Method

  1. Place velouté in a saucepan and simmer over moderate heat until reduced by about one-fourth. Stir occasionally.
  2. Pour the cream into a stainless-steel bowl and temper it by slowly stirring in a little of the hot sauce. Stir this mixture slowly back into the sauce in the pan and return the sauce just to a simmer.
  3. Swirl in raw butter pieces. Season to ta

Per 1 fl oz (29.57 mL): Calories, 50; Protein, 1 g; Fat, 5 g (79% cal.); Cholesterol, 20 mg; Carbohydrates, 2 g; Fiber, 0 g; Sodium, 30 mg.