Chicken Suprême Sauce

The suprême sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream. Use this recipe to dress up sautéed chicken.

Ingredients

• 1 cup heavy cream
• 1 quart chicken velouté
• 1 tablespoon butter
• Kosher salt, to taste
• White pepper (freshly ground), to taste
• Dash of lemon juice

Steps

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