Chicken Suprême Sauce

Chicken supreme sauce

The Spruce / Victoria Heydt

  • Total: 15 mins
  • Prep: 5 mins
  • Cook: 10 mins
  • Servings: 8 servings
  • Yield: 1 quart
Nutritional Guidelines (per serving)
263 Calories
21g Fat
1g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 263
% Daily Value*
Total Fat 21g 27%
Saturated Fat 10g 51%
Cholesterol 90mg 30%
Sodium 95mg 4%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Protein 17g
Calcium 29mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The suprême sauce is a finished sauce made by enriching a chicken velouté sauce with heavy cream. It is a luxurious sauce that is an ideal accompaniment for sautéed chicken. Serve it alongside grilled asparagus or roasted vegetables for a simple dinner turned elegant.

Suprême sauce also the base from which a number of other classical sauces are built, and due to that, it is called as a secondary mother sauce. It is the base for the ivory sauce, creamy mushroom sauce, or aurora sauce.

If you don't happen to have chicken velouté sauce on hand, you will have to make it. This is not a difficult process as you use chicken stock, make a roux of clarified butter and flour, and then add that to the heated chicken stock to thicken it. Backing it up another step, you can either buy chicken stock ready-made or make your own.

One thing to keep in mind is that it is tricky to reheat cream sauces, so it is best to make only the amount you will be using for the meal. If you want to do some of the prep ahead of time, the velouté sauce can be made and refrigerated or frozen.


  • 1 quart chicken velouté
  • 1 cup heavy cream
  • 1 tablespoon butter
  • Kosher salt, to taste
  • White pepper (freshly ground), to taste

Steps to Make It

  1. Gather the ingredients.

    Ingredient supreme sauce
    The Spruce / Victoria Heydt
  2. In 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.

    Gently heat cream
    The Spruce / Victoria Heydt
  3. Heat 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.

    Heat veloute
    The Spruce / Victoria Heydt
  4. Stir the warm cream into the velouté and bring it back to a simmer for just a moment.

    Add cream
    The Spruce / Victoria Heydt
  5. Stir in the butter, season to taste with kosher salt and white pepper and just a dash of lemon juice. Strain through cheesecloth and serve right away.

    Stir supreme sauce
    The Spruce / Victoria Heydt


  • Leftover sauce can be very gently reheated, but it often will show some separation and not be as smooth. This may be fine for home leftovers, but not for serving at a dinner party.

Sauces Made With Suprême Sauce

For aurora sauce, you would stir 1 cup of tomato purée into the suprême sauce and simmer it for a minute before it is ready to serve. Aurora sauce is excellent to use for pasta dishes, vegetables, and egg dishes.

To make the mushroom sauce, you would sauté 1/2 cup of mushrooms in butter and lemon juice until they are soft. Then add 2 cups of the suprême sauce and simmer it for five minutes before it is ready to serve. 1-quart mushroom sauce is wonderful with chicken or on pasta.

The ivory sauce is made by adding meat glace or demi-glace to suprême sauce, enhancing the savory flavors.

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