Chicken Suprême Sauce

By
Danilo Alfaro
Danlio Alfaro
Danilo Alfaro
Danilo Alfaro has published more than 800 recipes and tutorials focused on making complicated culinary techniques approachable to home cooks.
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Updated on 04/6/22
Chicken supreme sauce

The Spruce / Victoria Heydt

Prep: 5 mins
Cook: 10 mins
Total: 15 mins
Servings: 8 servings
Yield: 1 quart
Nutrition Facts (per serving)
122 Calories
12g Fat
2g Carbs
2g Protein
Show Full Nutrition Label Hide Full Nutrition Label
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Nutrition Facts
Servings: 8
Amount per serving
Calories 122
% Daily Value*
Total Fat 12g 16%
Saturated Fat 8g 39%
Cholesterol 40mg 13%
Sodium 521mg 23%
Total Carbohydrate 2g 1%
Dietary Fiber 0g 0%
Total Sugars 1g
Protein 2g
Vitamin C 0mg 1%
Calcium 26mg 2%
Iron 0mg 1%
Potassium 51mg 1%
*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 the ideal accompaniment for sautéed chicken. Serve it alongside grilled asparagus or roasted vegetables for a simple dinner turned elegant.

Suprême sauce is also the base from which a number of other classical sauces are built; and due to that, it is called 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 ready-made chicken stock 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.

Ingredients

  • 1 cup heavy cream

  • 1 quart chicken velouté

  • 1 tablespoon butter

  • Kosher salt, to taste

  • Freshly ground white pepper, to taste

  • Dash lemon juice

Steps to Make It

  1. Gather the ingredients.

    Chicken Suprême Cream Sauce ingredients
    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 velouté
    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 into the velouté
    The Spruce / Victoria Heydt

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

    Stir suprême sauce
    The Spruce / Victoria Heydt

Tip

  • 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

Aurora sauce: Stir 1 cup of tomato puree into the suprême sauce and simmer it for a minute before it is ready to serve. It's excellent to use for pasta dishes, vegetables, and egg dishes.


Creamy mushroom sauce: 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 5 minutes before it is ready to serve. It's wonderful with chicken or on pasta.


Ivory sauce: Add meat glace or demi-glace to suprême sauce, enhancing the savory flavors.

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