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Sauce Suprême
Recipe type: Sauce
Cuisine: French
  • 12 cups chicken velouté
  • ½ cup mushroom stems
  • ½ cup heavy cream
  • 4 tbsp. butter
  1. Add the mushroom stems to the velouté sauce and simmer for 5-10 minutes.
  2. Strain the sauce through a chinois.
  3. Add the cream and simmer some more until the sauce coats the spoon.
  4. Off the heat, add the butter, bit by bit.
  5. Taste for seasonings.