Recipe BookKitchen FoundationsSauces & Jus

Sauce Suprême

Name: Sauce Suprême
Yield: Approximately 700 g sauce
Ingredients: 600 g Chicken Velouté; 150 ml Cream; 25 g Butter; 10 ml Lemon juice

Chicken velouté enriched with cream, butter and a touch of lemon.

Sauce Suprême prepared as described in the recipe

Chicken velouté enriched with cream, butter and a touch of lemon.

Approximately 700 g sauce

Cook this

Ingredients

Batch

Chicken Velouté600 g
Cream150 ml
Butter25 g
Lemon juice10 ml

Method

Simmer velouté with cream for 8 to 10 minutes until coating.
Remove from heat and whisk in cold butter.
Finish with lemon, taste and pass through a fine sieve.

Chef’s notes

Serve with poached chicken, asparagus or a chicken vol-au-vent.
When scaling, adjust pan or tin size and work in batches where needed; cooking and proving times follow texture and temperature, not the portion multiplier.

Keeping

Cool promptly in shallow containers and refrigerate at 4°C or below. Use within 3 days. Reheat hot dishes thoroughly; prepare fresh garnishes at service.

Allergens and diet

Celery. Milk. Wheat.

Also in the Recipe Book

Chicken Velouté

Last refined · October 2026