Sauce Suprême
PRÉPA15 min
CUISSON25 min
TOTAL40 min
Co
Cook
Sauce suprême is a classic French cuisine sauce, belonging to the velouté family. It is made with poultry stock, fresh cream, and mushrooms. This smooth and delicate sauce is ideal for accompanying poultry, fish, eggs, or vegetables. Its refined flavor…
Ingrédients pour 4 parts
- 30 g. butter
- 0.25 tea s. sea salt
- 30 g. soft / patent flour
- 200 ml. crème fraîche
- 500 ml. chicken broth
- 0.25 tea s. white pepper
- 100 g. champignon de paris
Ustensiles
- knife
- sauce pan
- whisk
Préparation
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Cut the mushrooms into slices.
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In a saucepan, melt the butter over low heat.
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Add the flour and mix until you get a roux.
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Gradually pour in the poultry stock, stirring constantly with a whisk until you get a smooth sauce.
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Simmer the sauce over low heat for 10 minutes, stirring occasionally.
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Add the mushrooms, fresh cream, salt, and white pepper. Simmer for 5 minutes.
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Serve hot with poultry, fish, eggs, or vegetables.