Click on the image, above to submit to Pinterest.
Sauce Suprême
Sauce Suprême is a traditional French recipe for a classic white sauce made from a veloute sauce base thickened with an egg yolk liaison (egg yolks whisked with double cream). The full recipe is presented here and I hope you enjoy this classic French version of: Sauce Suprême.
prep time
10 minutes
cook time
20 minutes
Total Time:
30 minutes
Serves:
6
Rating: 
Tags : Sauce RecipesMilk RecipesFrench Recipes
This is essentially a classic velouté sauce enriched with egg yolks that's generally used as a sauce for chicken breasts and veal dishes (as in Veal Suprême and Chicken Suprême).
Ingredients:
450ml
sauce velouté
3 egg yolks
4 tbsp double cream
salt and freshly-ground black pepper, to taste
a few drops of lemon juice
Method:
Carefully heat the velouté sauce through. Beat the egg yolks in a bowl then blend in the cream until thoroughly incorporated into the yolks. Take the sauce of the heat then add, one at a time, 4 tbsp of the sauce to the egg mixture, beating thoroughly to combine with each addition. Now add the egg mix back to the pan a little at a time, whisking thoroughly after each addition. Whisk once more then pour into the top of a bain-marie (double boiler) and cook gently over hot (but not boiling) water, so that the sauce thickens only slowly.
When the sauce has reached a good coating consistency (if will coat the back of a spoon) take off the heat, adjust the seasoning and add a little lemon juice to taste. Take off the heat, pass through a fine-meshed sieve and serve immediately.
