Sauce suprême is a classical French derivative sauce made by enriching a poultry velouté with cream and, in some formulations, butter. It is traditionally served with poached or gently cooked poultry and has a smooth, delicate texture. The exact recipe varies among classical references and modern kitchens.
Begin with a well-made chicken or poultry velouté, prepared from a light poultry stock thickened with a pale roux. Simmer and refine the velouté until it has a smooth texture and suitable consistency. Incorporate cream and reduce gently or finish with butter according to the chosen recipe. Strain for a refined finish and avoid excessive boiling after enrichment.
Sauce suprême should be smooth, glossy and rich enough to coat the poultry lightly without masking its flavour. It is generally more delicate than a heavily reduced brown sauce. Season carefully, as the velouté may already contain concentrated stock.
Example: serve sauce suprême with poached chicken, poultry breast or a delicate poultry preparation, accompanied by seasonal vegetables or a suitable garnish.
Velouté is one of the classical mother sauces, made from a light stock thickened with roux. Sauce suprême is a derivative based on poultry velouté, enriched with cream. The names describe related but different stages of preparation.
Chef’s tip: keep the sauce at a gentle heat after adding cream. For a smooth service texture, strain if needed and adjust consistency immediately before plating.
This term is one of hundreds covered in depth across OCS courses, learning paths, and 1-on-1 coaching with Chef Eric.
