Veloute Sauce
How to Prepare a Delicious Sauce Supreme
Sauce Suprême is a luxurious, velvety sauce that elevates any dish with its rich, creamy texture and delicate flavor. Originating from French cuisine, this sauce is considered a derivative of the classic velouté sauce, one of the five “mother sauces” of French cooking. While velouté is made with a roux and stock, Sauce Suprême takes it a step further by adding heavy cream and a touch of butter, resulting in an elegant and indulgent sauce.
With its smooth, slightly savory profile, Sauce Suprême is not just limited to poultry. It’s a versatile accompaniment that can elevate delicate dishes like fish or vegetables, enhancing their natural flavors without overpowering them. The sauce is often finished with a splash of white wine or lemon juice, adding a hint of brightness to balance its richness. This versatility can inspire you to experiment and create your own unique dishes.
Whether preparing a special occasion meal or looking to refine your culinary skills, mastering Sauce Suprême is a must. This versatile sauce can transform simple ingredients into something truly extraordinary. In this post, we’ll guide you through making a perfect Sauce Suprême, ensuring a silky texture and flawless flavor every time you prepare it.
History
Sauce Suprême is deeply embedded in classical French cuisine, where it is regarded as one of the more refined “small sauces” derived from a mother sauce, specifically velouté. The concept of the five mother sauces, including velouté, was first formalized by French chef Marie-Antoine Carême, often credited as the father of haute cuisine, in the 19th century. This sauce, made by thickening white stock with a roux of butter and flour, is a testament to the rich culinary tradition that Sauce Suprême is a part of.
Sauce Suprême is a luxurious offshoot of velouté, born as French cuisine evolved to emphasize richer, more decadent flavors. By adding heavy cream and a finishing touch of butter, Sauce Suprême transformed the lightness of velouté into a richer, more indulgent sauce. Its indulgent nature makes it perfect for special occasions or more formal dining, giving you and your guests a taste of luxury.
The sauce was traditionally served with delicate meats like chicken, turkey, or veal, often accompanying the dishes served in French aristocratic households. As French cuisine became the benchmark for fine dining in the 19th and 20th centuries, Sauce Suprême found its place in chefs’ repertoire across Europe and beyond.
Today, Sauce Suprême continues to be a symbol of French culinary elegance, bringing a touch of decadence to both classic and modern dishes.
📖 Recipe
Sauce Supreme Recipe
Ingredients
- 4 tablespoons mushroom cooking liquid optional
- 1 cup white chicken stock
- 1 cup Velouté sauce
- 4 ounces heavy cream or more to taste
- 1 tablespoon butter unsalted
- salt and white pepper to taste
Instructions
- For the mushroom cooking liquid, place a full handful of dried mushrooms, (preferably porcini) into a small saucepan. In a separate pot boil some water.
- Pour enough boiling water over the mushrooms just to cover. Cover the mushrooms with a lid and allow them to steep for 20-30 minutes.
- Strain the liquid through cheesecloth. Reserve 4 tablespoons for the recipe and the remainder of the liquid and mushrooms for another use.
- Combine the mushroom liquid, stock and veloute sauce in a pot. Bring to a boil and reduce by half.
- Add the heavy cream, butter, salt and pepper and reduce to desired thickness.
Some of My Favorite Sauce Recipes
JoAnn Meyer
Often when I use dried mushrooms, I reconstitute them in cream if cream is called for in the sauce. The cream is so tasty. If using broth I use that for the same reason.