supreme sauce


Sauce Suprême is traditionally made from a reduced chicken velouté with heavy cream or crème fraîche, and then strained through a fine sieve. This is the recipe as used in Larousse Gastronomique, a seminal work of French haute cuisine, first published in 1938.

A light squeeze of lemon juice is commonly added.
Many chefs also add finely chopped and lightly sautéed mushrooms to the dish.



Pic1: Take note of the importance of Supreme sauce as secondary sauce, which in its turn has many derived sauces. - internet picture


This is basically a chicken gravy with added cream. I've probably done things like that, but I wouldn't think of straining them. I don't care if pieces of chicken meat are floating in the sauce. It only makes it taste better.

And again my same complaint about French sauces: too complicated, too convoluted, too artificial even. I am quite happy with my range of sauces which are usually fairly simple compared to these derived sauces. I do not want to spend my time on unnecessarily complicated and time-consuming sauces. 


This is what you need for 2 cups:

  • 5 tbsp. butter
  • 3 tbsp. flour
  • 2 cups chicken stock
  • ½ cup heavy cream
  • lemon juice
    or 2 tsp. sherry, optional
  • S&wP
Pic2: pan-roasted chicken breasts, garlic mashed potatoes, fiddlehead ferns and suprême sauce (Wikipedia)


adapted from this page