Suprême Sauce Recipe

Plate of coronation chicken with salad
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  • 15 mins
  • Prep: 5 mins,
  • Cook: 10 mins
  • Yield: 1 quart of Suprême Sauce
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Suprême Sauce Recipe

The Suprême Sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream.

The Suprême Sauce is an ideal accompaniment for sautéed chicken. It's also the base from which a number of other classical sauces are built — such as the Ivory, the Mushroom or the Aurora sauces.

Also see: The Mother Sauces

What You'll Need

  • 1 quart chicken velouté
  • 1 cup heavy cream
  • 1 tablespoon butter
  • Kosher salt and freshly ground white pepper, to taste
  • Lemon juice, to taste

How to Make It

  1. In a heavy-bottomed saucepan, gently heat the heavy cream to just below a simmer, but don't let it boil. Cover and keep warm.
  2. Heat the velouté in a separate saucepan over medium-high heat. Bring to a boil, then lower heat to a simmer and reduce for about 5 minutes or until the total volume has reduced by about a cup.
  3. Stir the warm cream into the velouté and bring it back to a simmer for just a moment.
  1. Stir in the butter, season to taste with Kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.