Sauce Suprême

Let’s talk Sauce Suprême—a classic French sauce that’s the elegant cousin of the classic velouté. It’s rich, silky, and creamy with a subtle chicken broth flavor that makes it perfect for elevating poultry dishes. Whether you’re serving a simple roast chicken or want to impress with a refined dinner, this sauce will quickly become your go-to.

Tags / Categories

• Flavor Profile: Creamy, savory, delicate
• Main Ingredients: Chicken stock, cream, butter, flour
• Region: French cuisine
• Usage: Poultry accompaniment, light sauces, elegant dishes

Quick Info Box

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Difficulty Level: Intermediate
• Yield: About 1 ½ cups (serves 4)

Ingredients List

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 2 cups chicken stock (homemade or good quality store-bought)
• ½ cup heavy cream
• Salt, to taste
• Freshly ground white pepper, to taste
• Optional: 1 teaspoon lemon juice or a pinch of nutmeg for added depth

Instructions

1. Start with a roux: Melt the butter in a medium saucepan over medium heat. Once it’s melted and bubbling (don’t let it brown!), whisk in the flour. Keep whisking for about 2 minutes—the mixture should look smooth and paste-like. This step cooks out the raw flour taste and starts building that silky base.
2. Slowly add the stock: Begin pouring in the chicken stock bit by bit, whisking constantly to prevent lumps. Your kitchen will smell amazing right about now! Continue adding the stock until it’s all incorporated, then bring the sauce to a gentle simmer. Let it cook for 10–12 minutes, stirring occasionally. It should thicken and coat the back of a spoon.
3. Enrich with cream: Reduce heat to low and stir in the heavy cream. Keep it at a low simmer—not boiling—and cook for another 5 minutes until the sauce is luscious and smooth. Taste and season with salt and white pepper. If you like, add a teaspoon of lemon juice or a pinch of nutmeg to give it a subtle brightness or warming note.
4. Final touches: If the sauce gets a little too thick, whisk in a splash of stock or cream to loosen it up. Don’t stress if it’s a little chunky—just whisk vigorously or strain for the smoothest finish. Serve warm.

Serving Suggestions

• Drizzle over roasted or poached chicken breasts for that classic French touch.
• Serve alongside turkey or veal for a rich but delicate pairing.
• Use it as a base for creamy vegetable gratins or light pasta dishes.
• Pair with sautéed mushrooms for an earthy contrast—just stir them in right before serving.

Origin & History

Sauce Suprême has its roots firmly planted in French haute cuisine, part of the mother sauce family derived from the velouté base. Named “suprême” for its superior richness and elegant flavor, it gained prominence in classic French cooking where the art of sauces holds prime importance. Traditionally accompanying poultry, it’s a testament to how simple ingredients—when combined thoughtfully—transform humble dishes into culinary stars. Interestingly, while the base comes from velouté (a light stock-thickened sauce), the addition of cream adds a luxurious finish that sets it apart.

Variations & Substitutions

• Stock alternatives: For a vegetarian twist, use vegetable stock, though the flavor will be less rich.
• Butter substitute: Swap with olive oil or dairy-free margarine for a dairy-sensitive diet, but expect a slight change in flavor and texture.
• Herbs & flavors: Add fresh tarragon or thyme for a fragrant note, or a splash of white wine instead of lemon juice to deepen complexity.
• Low-fat option: Use half-and-half instead of heavy cream and moderate the butter to trim calories without losing all the creaminess.

Storage & Make-Ahead Tips

Sauce Suprême is best served fresh, but no worries if you need to plan ahead! Let the sauce cool to room temperature, then store in an airtight container in the fridge for up to 3 days. It may thicken or separate slightly when chilled—just whisk gently over low heat with a splash of stock or cream to bring it back to silky perfection.

You can freeze it, but cream sauces sometimes change texture upon defrosting. If you freeze, thaw overnight in the fridge and reheat gently, whisking to combine. Avoid boiling to keep that velvety texture intact. Homemade or store-bought chicken stock both work well here for convenience.

Nutritional Information

Approximate per ¼ cup serving:

• Calories: 120 kcal
• Fat: 10 g (mostly from butter and cream)
• Protein: 2 g
• Carbohydrates: 4 g
• Sodium: Varies depending on stock

Related Sauces / Try Next

• Velouté Sauce – The base sauce for Suprême, less rich but equally versatile.
• Sauce Allemande – A velouté with egg yolks and cream, for an even richer finish.
• Béchamel Sauce – A creamy white sauce made with milk, perfect for gratins and pasta.

FAQ

Can I make Sauce Suprême without heavy cream?

Yes! You can substitute heavy cream with half-and-half or a non-dairy creamer. The texture will be a little lighter, but the sauce will still be delicious.

What’s the key to avoiding lumps in this sauce?

Always whisk the roux while adding stock gradually, and don’t rush the process. A smooth whisking technique keeps the sauce silky—just take your time, your patience pays off!

Can I prepare this sauce in advance?

Absolutely. Store it in the fridge for up to 3 days. Reheat gently with a splash of stock or cream to bring back that lovely texture.

In the end, Sauce Suprême is a perfect example of how simple foundations—flour, butter, quality stock, and cream—combine to create something truly special. Its smooth richness complements a variety of dishes, especially poultry, bringing warmth and elegance without fuss. Give it a try next time you want a touch of classic French flair at your table—you might find it becoming an essential staple in your kitchen.