Suprême sauce

Suprême sauce is a classic French sauce created by reducing chicken stock and thickening it with a roux, then finishing it with heavy cream. It is traditionally served with chicken dishes, but can also be used with other poultry, fish, and vegetables.

History

The origin of Suprême sauce is rooted in the rich culinary history of France. It is one of the many sauces that were codified by Auguste Escoffier, the renowned French chef and culinary writer who is often credited with modernizing traditional French cooking methods.

Preparation

The preparation of Suprême sauce begins with the creation of a white roux, which is a mixture of butter and flour cooked together until they form a smooth paste. This roux is then combined with a reduced chicken stock, and the mixture is simmered until it thickens. The sauce is then finished with heavy cream, which gives it its characteristic rich and creamy texture.

Variations

While the traditional Suprême sauce is made with chicken stock, variations of the sauce can be made using other types of poultry stock, such as duck or turkey. Some chefs also add additional flavorings to the sauce, such as white wine, mushrooms, or herbs.

Serving Suggestions

Suprême sauce is most commonly served with chicken dishes, particularly those that are poached or roasted. However, it can also be used as a base for other sauces, or served with fish, vegetables, or pasta.

See Also

• Bechamel sauce
• Hollandaise sauce
• Velouté sauce

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