Sauce Suprême
Chicken velouté reduced with cream and mushroom
Chicken velouté reduced hard with cream until it is pale, glossy and tastes of far more than its parts. The classical sauce for poached chicken, and the one that shows whether your stock was any good.
Ingredients
- 1 quart chicken Velouté (see Velouté)
- 1 cup mushroom trimmings or 4 ounces mushrooms, sliced
- 1 cup heavy cream
- 2 tablespoons unsalted butter, cold
- 1 teaspoon lemon juice
- Kosher salt and white pepper
Instructions
- Bring the velouté to a simmer with the mushrooms and reduce by about a third, 20 to 25 minutes, skimming as you go.
- Add the cream and simmer for another 10 minutes, until the sauce coats the back of a spoon heavily.
- Strain through a fine sieve, pressing on the mushrooms.
- Off the heat, whisk in the cold butter for gloss. Season with lemon, salt and white pepper.
Notes
- Mushroom trimmings — stalks and peelings — are the classical use for what you would otherwise throw away.
- Suprême with a little glace de viande stirred in becomes Sauce Ivoire.