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.
- Serves: 8 persons
- 1cup heavy cream
- 1quart chicken velouté
- 1tablespoon butter
- Kosher salt, to taste
- White pepper (freshly ground), to taste
- Dash of lemon juice
Step 1Gather the ingredients.
Step 2In 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.
Step 3Heat 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.
Step 4Stir the warm cream into the velouté and bring it back to a simmer for just a moment.
Step 5Stir 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.