Sauce Supreme

Another variation on the veloute and a classic sauce to make chicken casseroles or pies etc.

Prep Time: 1 minutes
Cook Time: 20 minutes
Photo of Sauce Supreme Recipe with Kirks Roux

Sauce Supreme

  • Ingredients

    • 1 litre chicken Veloute (see Veloute Recipe)
    • 225ml double cream at room temperature
    • 30gm unsalted butter
    • Salt, White Pepper and Lemon Juice to taste

  • Preparation

    1. Reduce your premade Chicken Veloute by 25% over medium heat.
    2. Add in double cream over very low heat.
    3. Turn off heat and mix in butter to warm sauce.
    4. Season with salt, white pepper and lemon juice to taste