Sauce Suprême is a sauce velouté that has been enriched with heavy cream or crème fraîche. In classical sauce making, it can be finished with additional ingredients to produce derivative sauces. The nouvelle cuisine equivalents of classic suprême-based sauces are based on reduced white stock and reduced cream or on butter.
Copyright © 2017 by James Peterson. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.