Suprême sauce facts for kids
Pan-roasted chicken breasts, garlic mashed potatoes, fiddlehead ferns and suprême sauce
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| Type | Sauce |
|---|---|
| Main ingredients | Velouté sauce, cream or crème fraîche |
Suprême sauce is a famous and tasty sauce from French cuisine. It's known as a "daughter sauce" because it's made from a main "mother sauce" called velouté. To make it, cream is added to the velouté, which makes it thicker and richer.
Contents
How to Make Suprême Sauce
Larousse Gastronomique is a very famous French cookbook. It was first published in 1938. This book says that suprême sauce starts with velouté.
Velouté is a "mother sauce" made from a light broth, often chicken stock. This broth is thickened with a "white roux." A roux is a mix of melted butter and flour.
To make suprême sauce, the velouté is cooked down with heavy cream or crème fraîche. Crème fraîche is a rich, slightly sour cream. After cooking, the sauce is pushed through a fine sieve to make it very smooth.
Adding Flavor to Suprême Sauce
Many chefs like to add a little bit of lemon juice to the sauce. This gives it a fresh, bright taste.
Sometimes, finely chopped mushrooms are lightly cooked and added to the sauce. However, famous chefs like Auguste Escoffier did not always include mushrooms in their classic recipes.
Quick Ways to Make Suprême Sauce
You can make a sauce similar to suprême sauce in a quicker way. This method uses béchamel sauce. Béchamel is another classic "mother sauce" made with butter, flour, and milk.
To make a quick suprême-like sauce, you can mix béchamel sauce with poultry broth and butter. This helps to create a flavor similar to velouté without making it from scratch.
An Older Recipe for Suprême Sauce
The Cook's Decameron is another cookbook that shares a recipe for suprême sauce. It suggests using about 350 ml (three-quarters of a pint) of white sauce.
When the white sauce is almost boiling, you add about 120 ml (half a cup) of strong chicken broth. This mixture is then cooked until it becomes quite thick.
After thickening, the sauce is strained through a chinois strainer. A chinois is a cone-shaped sieve. Then, it is placed in a bain-marie (a warm water bath) and two tablespoons (30 ml) of cream are stirred in.
See also
In Spanish: Salsa suprema para niños
