Clay's Kitchen : Sauce and Stock Recipes

Sauce and Stock Recipes

© Copyright 1995-2017, Clay Irving <clay@panix.com>, Manhattan Beach, CA USA

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Suprême Sauce

Servings: About 2 cups

1 quart chicken or veal velouté
1 cup heavy cream
8 tablespoons cold butter
1 teaspoon lemon juice

Pour chicken or veal velouté into a 2 quart saucepan and simmer over low heat until reduced in volume by one-fourth. Place 1 cup heavy cream in a bowl and temper by slowly incorporating about a ½ cup of the velouté into the cream. Slowly stir the cream mixture into the sauce, and return to a very low simmer. Add 8 tablespoons cold butter, one tablespoon at a time, into the sauce while stirring constantly. Add 1 teaspoon (or to taste) lemon juice. Adjust seasonings, as needed. Strain the sauce through cheesecloth or a fine strainer and serve immediately.


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