top of page

Prep Time:

Cook Time:



Supreme Sauce

About the Recipe

Supreme Sauce

The suprême sauce is a finished sauce that enriches 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. 

Sauces Made With Suprême Sauce 

Aurora sauce - stir 1 cup of tomato purée into the suprême sauce and simmer it for a minute. Excellent to use for pasta dishes, vegetables, and egg dishes.

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 five minutes, wonderful with chicken or on pasta. 

Ivory sauce is made by adding meat glace or demi-glace to suprême sauce, enhancing the savory flavors.


  • 1 cup heavy cream

  • 1 quart chicken velouté

  • 1 tablespoon butter

  • Kosher salt, to taste

  • Freshly ground white pepper, to taste

  • Dash of lemon juice


  1. 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.

  2. 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.

  3. Stir the warm cream into the velouté and bring it back to a simmer for just a moment.

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


  • 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.

bottom of page