Sauce Suprême

Preparation info

  • Difficulty


  • Yield:

    1 quart

Appears in


By James Peterson

Published 1991

  • About


Combine 1 quart (1 liter) sauce velouté with 1 quart (1 liter) white veal, chicken, or other white stock; 1 cup (250 milliliters) mushroom cooking liquid (see Mushroom Essence); and 1 cup (250 milliliters) heavy cream or crème fraîche. Reduce the mixture by about two-thirds until only 1 quart (1 liter) is left. Be sure to skim off any fat or scum that forms on the surface during reduction. Finish the sauce by swirling in ½ cup (125 milliliters) heavy cream and 3 ounces (90 grams) butter